# General Lacto Fermentation

In general the recommendation is to use 2.5% of salt (by weight) for lacto-fermentation:

=> https://cultured.guru/blog/the-perfect-lacto-fermentation-salt-ratio-for-fermenting-vegetables Cultured Guru

The weight includes both the weight of the produce and the weight of water for the brine:

```
2.5     "weight      "weight     "weight
--- x (    of      -    of   ) =    of
100    everything"    vessel"      salt"
```