Vegetable Fermentation API

Vegetable lacto-fermentation maths as an API, computed locally and deterministically — the salt numbers a fermenter weighs sauerkraut, kimchi and pickles by. (Vegetables, not meat — for cure and nitrite that is a separate calculation.) Salt is the whole game: too little and the wrong microbes win, too much and the ferment stalls. The salt endpoint does the dry-salt method for shredded veg, salt = vegetable weight × percent, with about 2 % being the classic sauerkraut and kimchi target — so a kilo of cabbage takes 20 grams — and it bands the result from low-and-fast to a near salt-cure. The brine endpoint sizes a submerged ferment, salt = water weight × percent where the percent is of the water as recipes state it (1 ml water ≈ 1 g), so a litre at 5 % needs 50 grams for a standard sour pickle, 3.5 % for a milder one; it also reports the salinity as a percent of the total solution. The salinity endpoint converts the two ways the same brine is expressed — percent of water versus percent of total — so a 5 %-of-water brine reads about 4.76 % on a refractometer. Everything is computed locally and deterministically, so it is instant and private. Ideal for fermentation, homesteading, recipe and food app developers, ferment-calculator and batch tools, and culinary software. Pure local computation — no key, no third-party service, instant. Grams and ml. Live, nothing stored. 3 compute endpoints.