ammonia and chlorine) that doesn't evaporate at ambient temperature, and that can't be boiled out. It's possible to filter out chloramines with a good water filter.</p>

<p>Chlorinated water won't necessarily stop fermentation from happening, but it can make it sluggish.</p>

<h3 id='brine'>Brine</h3>

<p>When fermenting vegetables in brine, a basic ratio of salt for 1% salinity is of approximately <b>30 g per liter of water</b>, or 10 g of salt per kg of total vegetable+water weight, is necessary for veget