Calculator
Salt on the weight of the vegetable
Dry-salting. Salt is a percentage of what you are fermenting, and the vegetable makes its own brine.
Result
22.5g salt
Working
salt = vegetable weight x percent / 100 = 1.000 kg x 2.25% / 100 = 22.5 g Total after salting: 1.022 kg.
Why this needs a calculator at all
This is the convention the FAO bulletin uses when it says three kilograms of salt for every hundred kilograms of vegetables, and the one it uses again for sauerkraut at two to two and a half percent. It is a percentage of the vegetable, not of the finished brine, and the two differ by about a tenth of themselves at the concentrations used here.
What this is not
Arithmetic, not advice. It converts the number you type; it does not know what you are fermenting, how warm your kitchen is or whether your salt is pure. Nothing on this page certifies that a preparation is safe, and no result here should be read as a recommendation to ferment at any particular strength. The published parameters, with the sentence each came from, are on the tradition pages, and what can go wrong is on safety.