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Lightly clean the strawberries using a damp paper towel.
Chop the strawberries in half and remove the stems.
Weigh the strawberries with a scale in grams.
Calculate 2% of the weight and weigh out that amount of salt.
Add the strawberries and salt to a vacuum seal bag and mix.
Vacuum seal the strawberries, ensuring the bag is dry before sealing.
Store the bag at room temperature in a dark place for about 7 days.
Dehydrate the fermented strawberries at 140F for around 8 hours for a chewy texture.