Ferment vs Meat Curing & Brine Calculator

Ferment helps you make real sour pickles, sauerkraut, and kimchi at home. No vinegar, no canning, no special gear. Just vegetables, salt, and time. Whether this is your first jar or your fifth, the app stays in your pocket to answer the questions that come up along the way. These are naturally fermented foods. You salt the vegetables, keep them under the brine, and let them sour on the counter for a week or two. The result is crunchy, tangy, and alive. Ferment walks you through it and keeps you company the whole time. Ask the helper anything (new) The biggest part of this update. When a question comes up, just ask. Type it out, snap a photo of your jar, or leave a quick voice note, and you get a clear, plain answer back in seconds. Is this white film okay? Why did my kraut go soft? What can I make with this cabbage? It knows fermentation, it can read your photo, and it can help you build a simple recipe you can start tracking with one tap. Included with Premium. Get your salt right Salt is the one thing that really matters, and the math trips everyone up. The calculator does it for you. Use dry salt for shredded vegetables like cabbage, or a brine for whole vegetables like cucumbers. It handles different salt types and jar sizes, so you measure once and move on. Know what you are looking at See a cloudy brine, soft vegetables, or a film on top and not sure what it means? The visual guide walks you through what you are seeing, with reference photos for the common ones, and gives you a plain verdict: this is fine, do this, or start over. Most of what looks alarming is completely normal, and now you will know. Track your jars Keep an eye on up to 10 batches at once. Each one shows where it is in the process and what to expect next, with gentle reminders to press the vegetables back under the brine and to taste along the way. Log your notes, rate the sourness and crunch, and tap to make a good batch again. Recipes to start from One solid, tested recipe per type, written to actually work the first time. Sauerkraut, kimchi, garlic dill pickles from half-sour to full-sour, curtido, hot sauce, fermented carrots, and more. Each one points out what to watch for, and you can start a batch with reminders in a single tap. Straight answers on safety Plain, honest answers to the questions everyone has. Why salted vegetable ferments are safe to make at home, and how to trust your own eyes, nose, and taste. A quick per-batch checklist means you never have to second-guess. Made for everyday cooks You do not need to be an expert or know any of the lingo. If you have ever wanted to make your own pickles and were not sure where to start, this is for you. Calm, friendly guidance from someone who has made a few jars, not a textbook. 7-day free trial. Then $29.99/year or $4.99/month. SUBSCRIPTION DETAILS Ferment Premium is available as an auto-renewable subscription with two plans: - Ferment Annual: $29.99/year (7-day free trial) - Ferment Monthly: $4.99/month (7-day free trial) Payment is charged to your Apple ID account at confirmation of purchase. The subscription automatically renews unless canceled at least 24 hours before the end of the current period. Your account is charged for renewal within 24 hours prior to the end of the current period. You can manage and cancel your subscriptions in your Apple ID account settings. Any unused portion of a free trial period will be forfeited when you purchase a subscription. Terms of Use: https://heyferment.com/terms Privacy Policy: https://heyferment.com/privacy

Salt math, day counts and water-loss targets for every cut you hang. Meat Curing & Brine Calculator is a meat curing tracker for home charcuterie: it works out the cure, counts the days, and tells you when the bresaola is actually done. Most curing goes wrong at two moments: the salt rub and the pull date. Meat Curing fixes both. Type the green weight of your pork belly or eye of round and you get sea salt grams, Cure #1 or Cure #2 grams and the resulting nitrite ppm, checked against the 200 ppm ingoing ceiling for dry-cured meat. Set a target loss and Meat Curing calculates the finishing weight, then follows the batch with weigh-in reminders until it gets there. WHAT YOU GET • Exact salt and pink-cure grams for any green weight, with the nitrite ppm verified safe before the meat is touched • A finishing weight for every project, so a 35% loss coppa is a number on a scale, not a guess • Weekly weigh-in reminders and a finish alert the moment a cure reaches its target • Eight vault recipes with milestones built in: bresaola, pancetta, guanciale, lardo, coppa, gravlax, home bacon and finocchiona salami • A logbook per batch for weigh-ins, flips, vac-seals, re-rubs and cellar temperature and humidity • A cellar archive of finished and discarded cures, weights and notes intact for next season PERFECT FOR • First-timers who want the safety math done before the salt goes on • Whole-muscle curers hanging prosciutto, bresaola or coppa to a weight target • Salumi makers juggling ferment-then-dry schedules across several casings • Weekend bacon and gravlax cooks who just need the right ratio, fast WHY NOT JUST A SPREADSHEET? A spreadsheet knows the percentages, but it does not know today is day 21, that the pancetta is still 140 g from target, or that the next step is rinse and case. Meat Curing ties the calculator to the calendar and the scale: every batch shows days in, days remaining, current loss and the next milestone on one card, and the app nudges you when it is time to weigh. PRIVATE BY DEFAULT Your cures, weights and notes stay on this iPhone. There is no account to create, no cloud sync, no ads and no third-party analytics. Reminders are local notifications you can switch off at any time. FULL ACCESS Meat Curing requires a subscription. Choose a weekly or yearly plan to unlock unlimited cures, the salt and nitrate calculator, the recipe vault and all reminders. Subscriptions renew automatically unless cancelled at least 24 hours before the end of the current period, and can be managed or cancelled in your App Store account settings. Weigh your first cut, tap Start a cure, and let Meat Curing & Brine Calculator count the days. Terms of Service: https://pnkl26.web.app/terms-of-service Privacy Policy: https://pnkl26.web.app/privacy-policy Support: pnkhanhlinh0206@gmail.com