Dry salt by vegetable weight

Code snippets

curl "https://api.oanor.com/fermentation-api/v1/salt" \
  -H "x-oanor-key: oanor_test_..."

await fetch("https://api.oanor.com/fermentation-api/v1/salt", {
  headers: { "x-oanor-key": "oanor_test_..." }
});

$ch = curl_init("https://api.oanor.com/fermentation-api/v1/salt");
curl_setopt($ch, CURLOPT_HTTPHEADER, ["x-oanor-key: oanor_test_..."]);
curl_setopt($ch, CURLOPT_RETURNTRANSFER, true);
$out = curl_exec($ch);

import requests
requests.get(
    "https://api.oanor.com/fermentation-api/v1/salt",
    headers={"x-oanor-key": "oanor_test_..."}
)

Example response

A real response from this endpoint, captured by the latest health check.

{
    "data": {
        "band": "standard (~2 % is the sauerkraut/kimchi sweet spot)",
        "note": "Dry-salt method (sauerkraut, kimchi): salt = vegetable weight × percent. About 2 % by weight is the classic target — enough to draw brine and favour lactobacillus while keeping it crisp. Weigh the trimmed, shredded veg. ~6 g of fine salt ≈ 1 tsp.",
        "inputs": {
            "vegetable_g": 1000,
            "salt_percent": 2
        },
        "salt_g": 20,
        "salt_tsp_approx": 3.33
    },
    "meta": {
        "timestamp": "2026-06-06T15:30:52.554Z",
        "request_id": "2ef33090-a76c-48de-838c-ba909e781e3c"
    },
    "status": "ok",
    "message": "Dry salt",
    "success": true
}