SabrilqoTez

• Start a batch for sauerkraut, kimchi, cucumber pickles, pepper mash, olives, or a custom ferment • Choose dry salt (percent of vegetable weight) or brine (percent of water) • See grams of salt from the formula: amount × percent ÷ 100 • Follow a tasting window you set, counted in days on this device • Log sourness and crunch from 1 to 5, then compare two notes • Move finished batches to an archive and open them later • Read usual salt ranges and why each style uses them • Erase the whole ledger from the manual