Brine salt for water

Code-Snippets

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

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

$ch = curl_init("https://api.oanor.com/fermentation-api/v1/brine");
curl_setopt($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/brine",
    headers={"x-oanor-key": "oanor_test_..."}
)

Beispiel-Response

Echte Antwort dieses Endpoints, erfasst beim letzten Health-Check.

{
    "data": {
        "note": "Brine method (cucumbers, peppers, whole veg kept under liquid): salt = water weight × percent, where the percent is of the WATER (the usual recipe convention). 3.5 % is a mild pickle, 5 % a standard sour, 5–7 % for firm or warm-climate ferments. 1 ml water ≈ 1 g.",
        "inputs": {
            "water_g": 1000,
            "brine_percent": 5
        },
        "salt_g": 50,
        "salinity_of_total_percent": 4.76
    },
    "meta": {
        "timestamp": "2026-06-06T15:30:52.370Z",
        "request_id": "c204890c-9ebe-470f-844f-9623d8619c2e"
    },
    "status": "ok",
    "message": "Brine salt",
    "success": true
}