Spec

Codefragmenten

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

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

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

Voorbeeldrespons

Een echte respons van dit endpoint, vastgelegd bij de laatste health check.

{
    "data": {
        "notes": "Grams and ml (1 ml water ≈ 1 g). Dry-salt ~2 % of veg weight; brine ~3.5–7 % of water. Vegetable fermentation only — for meat cure and nitrite use a curing API. Keep everything under the brine and to taste.",
        "service": "fermentation-api",
        "endpoints": {
            "GET /v1/meta": "This document.",
            "GET /v1/salt": "Dry salt (sauerkraut/kimchi) as a percent of vegetable weight.",
            "GET /v1/brine": "Salt for a water volume at a target brine salinity.",
            "GET /v1/salinity": "Resulting salinity (% of water and of total) from salt and water."
        },
        "description": "Vegetable lacto-fermentation maths: dry-salt by vegetable weight, brine salinity for submerged ferments, and salinity from salt and water."
    },
    "meta": {
        "timestamp": "2026-06-06T15:30:52.635Z",
        "request_id": "f42789bd-1e90-48de-b4ca-40b215b1e222"
    },
    "status": "ok",
    "message": "Meta",
    "success": true
}