Fermentation Salt Percentage Chart for 18 Vegetables
Published
The calculator uses a 3% or 5% brine for most vegetables, 2.25% to 2.5% of the weight for cabbage, about 2.5% for the napa cabbage in kimchi and 3.5%, 5% or 7.6% for cucumbers. Time is 21 to 42 days for 17 of the 18 vegetables and 2 to 5 days for kimchi. A brine percentage is of the water's weight; a dry-salt percentage is of the vegetables' weight.
Cabbage: sauerkraut and red cabbage
| Strength | Salt percentage | Salt per pound of food | Time at room temperature |
|---|---|---|---|
| Standard, 2.25% Salt at 2.25% of the cabbage weight, the low end of the 2.25% to 2.5% that two extension publications give. | 2.25% of food | 10.2 g (0.36 oz) 1 Tbsp Diamond Crystal kosher 2 1/4 tsp Morton kosher 1 3/4 tsp Table salt | 21 to 42 days |
| Upper, 2.5% Salt at 2.5% of the cabbage weight, the upper end of the 2.25% to 2.5% range that Virginia Cooperative Extension and the University of Wisconsin-Extension give. NC State Extension lists salt over 2.25% as a cause of pink sauerkraut. | 2.5% of food | 11.3 g (0.4 oz) 1 1/2 Tbsp Diamond Crystal kosher 2 1/4 tsp Morton kosher 2 tsp Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
NCHFP says to keep kraut at 70 to 75°F (21 to 24°C). Below 60°F (16°C) it may not ferment, and above 75°F (24°C) it may become soft. America's Test Kitchen ferments kraut at 50 to 70°F (10 to 21°C) and says that above 75°F (24°C) food safety becomes a concern.
Discard the ferment if it is slimy or smells spoiled or rotten (Illinois Extension). NCHFP's Dill Pickles page (https://nchfp.uga.edu/how/ferment/recipes/dill-pickles/) says to discard fermented pickles that become soft, slimy or develop a disagreeable odor.
Press the salted vegetables down and weigh them so they stay under the juice they release for the whole ferment. Vegetables that stick out of the liquid are exposed to air, which lets mold and yeast grow.
Do not reduce the salt below the amount shown. The National Center for Home Food Preservation says salt is vital to the safety and texture of fermented vegetables and not to cut back on the salt required, and the Inyo-Mono Master Food Preserver Program (UC Cooperative Extension) says it is unsafe to reduce salt in lactofermented vegetables.
Fermenting is not canning. This calculator gives no canning instructions. Do not can the fermented result unless you follow a tested canning procedure from the National Center for Home Food Preservation or a university extension service.
Notes
The Humboldt and Del Norte Master Food Preservers (UC Cooperative Extension) say salt under 1.5% lets the cabbage rot, under 2% can give soft or slimy kraut, and over 3.5% may inhibit the lactic acid bacteria. The University of Wisconsin-Extension says too much salt slows fermentation and can cause an acrid flavor, darker color or pink yeasts. NC State Extension (https://content.ces.ncsu.edu/pickle-and-pickle-product-problems) lists salt over 2.25% as one cause of pink sauerkraut, along with unevenly distributed salt and kraut that was not covered or weighted during fermentation, and it calls pink sauerkraut unsafe. The 2.25% strength is at that figure and the 2.5% strength is above it, although Virginia Cooperative Extension and the University of Wisconsin-Extension accept 2.5%.
If the juice does not cover the cabbage, NCHFP says to add a brine of 1 1/2 tablespoons of salt per quart of water, boiled and cooled. University of Alaska Fairbanks Extension says the cabbage should be covered with 1 to 2 inches of its own juice.
University of Minnesota Extension says a ferment is ready when the pH is 4.60 or lower and bubbling has stopped. UC Davis says the pH must be below 4.6 to prevent botulism and that its overview of the process is not a validated process.
Sources word surface growth differently. NCHFP's Dill Pickles page (https://nchfp.uga.edu/how/ferment/recipes/dill-pickles/) says to remove surface scum or mold promptly from fermenting pickles. Penn State Extension says not to taste kraut that shows mold. The Humboldt and Del Norte Master Food Preservers (UC Cooperative Extension) say white scum on kraut is from yeast, should be removed daily, and is no reason to discard the kraut.
Use salt without iodine or anti-caking additives. University of Minnesota Extension says iodine can interfere with fermentation, and Illinois Extension recommends additive-free salt. The same weight of salt fills a different volume for each salt type, so weigh the salt.
Do not ferment in copper, iron or galvanized metal containers or in lead-glazed crocks (Illinois Extension's fermentation handout, https://extension.illinois.edu/sites/default/files/fermentation_handout_2020.pdf, and Penn State Extension's sauerkraut publication, https://oc4h.ucanr.edu/sites/default/files/2020-10/337943.pdf). University of Minnesota Extension says to avoid metal containers because the metal reacts with the lactic acid.
The fermentation times are the NCHFP times for sauerkraut made from shredded cabbage.
The Dietary Guidelines for Americans recommend that adults limit sodium to less than 2,300 mg per day. Brined and fermented food contains added salt.
| Vegetables | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt |
|---|---|---|---|---|
| 2 lb (0.91 kg) | 20.4 g (0.72 oz) | 2 1/2 Tbsp | 1 1/2 Tbsp | 1 Tbsp |
| 5 lb (2.27 kg) | 51 g (1.8 oz) | 3/8 cup | 3 1/2 Tbsp | 3 Tbsp |
| 10 lb (4.54 kg) | 102 g (3.6 oz) | 3/4 cup | 1/2 cup | 3/8 cup |
| 25 lb (11.34 kg) | 255 g (9 oz) | 1 7/8 cups | 1 1/8 cups | 7/8 cup |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
| Room temperature | Time |
|---|---|
| 60°F (16°C) | 35 to 42 days |
| 70°F (21°C) | 21 to 28 days |
| Strength | Salt percentage | Salt per pound of food | Time at room temperature |
|---|---|---|---|
| Standard, 2.25% Salt at 2.25% of the cabbage weight, the low end of the 2.25% to 2.5% that two extension publications give for cabbage. | 2.25% of food | 10.2 g (0.36 oz) 1 Tbsp Diamond Crystal kosher 2 1/4 tsp Morton kosher 1 3/4 tsp Table salt | 21 to 42 days |
| Upper, 2.5% Salt at 2.5% of the cabbage weight, the upper end of the 2.25% to 2.5% range that Virginia Cooperative Extension and the University of Wisconsin-Extension give. NC State Extension lists salt over 2.25% as a cause of pink sauerkraut. | 2.5% of food | 11.3 g (0.4 oz) 1 1/2 Tbsp Diamond Crystal kosher 2 1/4 tsp Morton kosher 2 tsp Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Note
Fermentation times for red cabbage are the NCHFP sauerkraut times for shredded cabbage (70 to 75°F, 3 to 4 weeks; 60 to 65°F, 5 to 6 weeks). They are not written for red cabbage alone. The other vegetables in this calculator use 68 to 72°F and 60 to 67°F bands from University of Minnesota and Illinois Extension general guidance, so the bands differ because the sources differ.
The sauerkraut times are the NCHFP times for shredded cabbage, 21 to 42 days. The guides are sauerkraut salt ratio and fermented red cabbage.
Note
The Humboldt and Del Norte Master Food Preservers (UC Cooperative Extension) say salt under 1.5% lets the cabbage rot, under 2% can give soft or slimy kraut, and over 3.5% may inhibit the lactic acid bacteria. The University of Wisconsin-Extension says too much salt slows fermentation and can cause an acrid flavor, darker color or pink yeasts. NC State Extension (https://content.ces.ncsu.edu/pickle-and-pickle-product-problems) lists salt over 2.25% as one cause of pink sauerkraut, along with unevenly distributed salt and kraut that was not covered or weighted during fermentation, and it calls pink sauerkraut unsafe. The 2.25% strength is at that figure and the 2.5% strength is above it, although Virginia Cooperative Extension and the University of Wisconsin-Extension accept 2.5%.
Warning
NCHFP says to keep kraut at 70 to 75°F (21 to 24°C). Below 60°F (16°C) it may not ferment, and above 75°F (24°C) it may become soft. America's Test Kitchen ferments kraut at 50 to 70°F (10 to 21°C) and says that above 75°F (24°C) food safety becomes a concern.
Kimchi
| Strength | Salt percentage | Salt per pound of food | Time at room temperature |
|---|---|---|---|
| Dry-salted napa cabbage, about 2.5% Salt on the cabbage for about 2 hours, then rinsed and drained; this is the cabbage salting only. | 2.5% of food | 11.3 g (0.4 oz) 1 1/2 Tbsp Diamond Crystal kosher 2 1/4 tsp Morton kosher 2 tsp Table salt | 2 to 5 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Colorado State Extension says that for safety kimchi should reach a pH of 4.6 or below before it is eaten. University of Georgia Extension says early in fermentation the pH may not be low enough to block certain pathogens, so refrigerate promptly, and that after about 2 weeks the pH is typically below 4.6.
Colorado State Extension says kimchi should be stored refrigerated. University of Georgia Extension says a storage temperature of 41°F (5°C) or below helps ensure safety and quality.
Discard kimchi that shows surface mold (Colorado State Extension). University of Georgia Extension says to discard it if it shows mold, an off-putting odor unlike the normal fermented aroma, or an unusual texture.
Notes
Do not use metal containers or earthenware with cracks or chips (Colorado State Extension). Use coarse, non-iodized salt (Colorado State Extension).
University of Georgia Extension lists kimchi at 498 mg of sodium per 100 g and advises people on low-sodium diets to eat it in moderation or ask a healthcare professional.
The 2 to 5 days is the room-temperature time from America's Test Kitchen's napa cabbage kimchi recipe, before the kimchi goes to the refrigerator. It is a recipe time, not a safety time.
| Vegetables | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt |
|---|---|---|---|---|
| 2 lb (0.91 kg) | 22.7 g (0.8 oz) | 2 1/2 Tbsp | 1 1/2 Tbsp | 1 1/2 Tbsp |
| 3 lb (1.36 kg) | 34 g (1.2 oz) | 1/4 cup | 2 1/2 Tbsp | 2 Tbsp |
| 4 lb (1.81 kg) | 45.4 g (1.6 oz) | 3/8 cup | 3 Tbsp | 2 1/2 Tbsp |
| 6 lb (2.72 kg) | 68 g (2.4 oz) | 1/2 cup | 1/4 cup | 1/4 cup |
| 8 lb (3.63 kg) | 90.7 g (3.2 oz) | 5/8 cup | 3/8 cup | 3/8 cup |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
| Room temperature | Time |
|---|---|
| 65°F (18°C) | 2 to 5 days |
The salt is for the napa cabbage only, applied before rinsing. America's Test Kitchen uses 3 tablespoons of Morton for 1/4 cup of Diamond Crystal; the calculator keeps 2.5%, about 2 1/2 Tbsp of Morton for 3 lb. The guide is kimchi salt ratio.
Warning
The 2 to 5 days is America's Test Kitchen's room-temperature recipe time, not a safety time. Colorado State Extension says kimchi should reach a pH of 4.6 or below before it is eaten, be stored refrigerated and, for best quality, eaten within 2 weeks. University of Georgia Extension says early on the pH may not block certain pathogens, so refrigerate promptly, and that 41°F (5°C) or below helps ensure safety and quality.
Cucumber pickles
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time at room temperature |
|---|---|---|---|---|
| Low-salt brine, 3.5% Brine of 3.5% salt by weight of water, in the range Virginia Cooperative Extension calls low-salt (3% to 5%). | 3.5% of water | 33.1 g (1.2 oz) 1/4 cup Diamond Crystal kosher 2 1/2 Tbsp Morton kosher 2 Tbsp Table salt | 133 g (4.7 oz) 1 cup Diamond Crystal kosher 5/8 cup Morton kosher 1/2 cup Table salt | 21 to 42 days |
| Standard brine, 5% Brine of 5% salt by weight of water, the strength Illinois Extension gives for whole and large pieces and K-State gives for cucumbers. | 5% of water | 47.3 g (1.7 oz) 3/8 cup Diamond Crystal kosher 3 1/2 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 189 g (6.7 oz) 1 3/8 cups Diamond Crystal kosher 7/8 cup Morton kosher 5/8 cup Table salt | 21 to 42 days |
| Traditional brine, 7.6% Brine of 7.6% salt by weight of water, the NCHFP dill pickle proportion of 1/2 cup of salt in 8 cups of water. | 7.6% of water | 71.9 g (2.5 oz) 1/2 cup Diamond Crystal kosher 1/4 cup Morton kosher 1/4 cup Table salt | 288 g (10.2 oz) 2 1/8 cups Diamond Crystal kosher 1 1/4 cups Morton kosher 1 cup Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
The cucumber times shown are NCHFP's: about 3 to 4 weeks at 70 to 75°F (21 to 24°C) and 5 to 6 weeks at 55 to 65°F (13 to 18°C); Virginia Cooperative Extension agrees. University of Minnesota Extension gives 68 to 72°F (20 to 22°C) as ideal for fermented vegetables in general, says temperatures over 78°F (26°C) can cause over fermentation and spoilage, and says temperatures below 60°F (16°C) inhibit fermentation, which is cooler than the lower part of NCHFP's 55 to 65°F band. Illinois Extension says spoilage bacteria may take over if it is too warm.
NCHFP says to avoid temperatures above 80°F (27°C), or the pickles will become too soft during fermentation.
Keep the vegetables under the brine for the whole ferment. Vegetables that stick out of the liquid are exposed to air, which lets mold and yeast grow.
Notes
Published salt ranges: UC Davis says adding salt at a weight of 2% to 10% is important to prevent growth of harmful microorganisms; it does not say whether that is a percent of the vegetables or of the brine. The Inyo-Mono Master Food Preserver Program (UC Cooperative Extension) says tested recipes will fall between 2% and 10% brine concentrations. Illinois Extension gives 3% for shredded vegetables and 5% for whole and large pieces. Wild Fermentation's page Vegetable Fermentation Further Simplified (https://www.wildfermentation.com/vegetable-fermentation-further-simplified-2/) says ferments with less salt may be more prone to surface molds.
Virginia Cooperative Extension recommends at least 6% salt for good cucumber texture. Its low-salt range is 3% to 5% and its high-salt range is 5% to 16%. The 3.5% brine is in the low-salt range and the 5% brine is at the top of it, so both are below 6%; only the 7.6% brine is above it. Applies to: Low-salt brine, 3.5%, Standard brine, 5%.
NC State Extension's pickle problems list (https://content.ces.ncsu.edu/pickle-and-pickle-product-problems) gives a brine weaker than 10 to 12 percent salt as one cause of soft or slippery pickles, along with a vinegar that is too weak, a temperature over 75°F during brining, too little brine, and a blossom end that was not removed. Its 10 to 12 percent figure is higher than every strength in this calculator and higher than Virginia Cooperative Extension's range, so the sources differ. The calculator does not use the NC State figure; the strengths come from Virginia Cooperative Extension, Illinois Extension, K-State Extension and NCHFP.
The water shown is a default of 0.5 quarts per pound of food. Use enough water to cover the food completely. The salt follows the water: if you use a different amount of water, enter it and the salt changes with it.
| Vegetables | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water |
|---|---|---|---|---|---|
| 1 lb (0.45 kg) | 23.7 g (0.83 oz) | 3 Tbsp | 1 1/2 Tbsp | 1 1/2 Tbsp | 0.5 quarts (0.47 L) |
| 2 lb (0.91 kg) | 47.3 g (1.7 oz) | 3/8 cup | 3 1/2 Tbsp | 2 1/2 Tbsp | 1 quart (0.95 L) |
| 4 lb (1.81 kg) | 94.6 g (3.3 oz) | 3/4 cup | 3/8 cup | 3/8 cup | 2 quarts (1.89 L) |
| 8 lb (3.63 kg) | 189 g (6.7 oz) | 1 3/8 cups | 7/8 cup | 5/8 cup | 4 quarts (3.79 L) |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
| Room temperature | Time |
|---|---|
| 55°F (13°C) | 35 to 42 days |
| 70°F (21°C) | 21 to 28 days |
The 7.6% strength is the NCHFP dill pickle proportion, which also adds vinegar that the calculator does not calculate. The guide is fermented cucumber pickles.
Warning
The cucumber times are NCHFP's, which Virginia Cooperative Extension agrees with: about 3 to 4 weeks at 70 to 75°F (21 to 24°C) and 5 to 6 weeks at 55 to 65°F (13 to 18°C). University of Minnesota Extension says temperatures below 60°F (16°C) inhibit fermentation, which is cooler than the low end of that band. NCHFP says to avoid temperatures above 80°F (27°C), or the pickles will become too soft.
Note
Virginia Cooperative Extension recommends at least 6% salt for good cucumber texture. Its low-salt range is 3% to 5% and its high-salt range is 5% to 16%. The 3.5% brine is in the low-salt range and the 5% brine is at the top of it, so both are below 6%; only the 7.6% brine is above it.
Carrots, beets, radishes and turnips
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time at room temperature |
|---|---|---|---|---|
| Standard brine, 3% Brine of 3% salt by weight of water. Illinois Extension calls a 3% brine generally safe for shredded vegetables and says whole and large pieces should use a 5% brine, so 3% is the strength for shredded vegetables and the 5% strength is the default for whole or large pieces. Illinois Extension does not name carrots. | 3% of water | 28.4 g (1 oz) 3 1/2 Tbsp Diamond Crystal kosher 2 Tbsp Morton kosher 1 1/2 Tbsp Table salt | 114 g (4 oz) 7/8 cup Diamond Crystal kosher 1/2 cup Morton kosher 3/8 cup Table salt | 21 to 42 days |
| Firm brine, 5% Brine of 5% salt by weight of water, the strength Illinois Extension gives for whole and large pieces of vegetables. Illinois Extension does not name carrots. It is the default for whole or large pieces. | 5% of water | 47.3 g (1.7 oz) 3/8 cup Diamond Crystal kosher 3 1/2 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 189 g (6.7 oz) 1 3/8 cups Diamond Crystal kosher 7/8 cup Morton kosher 5/8 cup Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warning
Ferment at 68 to 72°F (20 to 22°C). University of Minnesota Extension says temperatures over 78°F (26°C) can cause over fermentation and spoilage and temperatures below 60°F (16°C) inhibit fermentation. Illinois Extension says spoilage bacteria may take over if it is too warm.
Note
Fermentation times for carrots follow general extension guidance for fermented vegetables, not a source written for carrots. University of Minnesota Extension and Illinois Extension give 3 to 4 weeks at 68 to 72°F (20 to 22°C). The 60 to 67°F (16 to 19°C) row of 35 to 42 days is an inference: University of Minnesota Extension says fermentation may take 5 to 6 weeks below 68°F (20°C) and that temperatures below 60°F (16°C) inhibit it, but no page states a 60 to 67°F range. Sauerkraut, red cabbage and cucumber pickles use different bands (70 to 75°F and 55 to 65°F or 60 to 65°F) because their times come from NCHFP pages written for those foods.
| Strength | Salt percentage | Salt per pound of food | Time at room temperature |
|---|---|---|---|
| Grated carrots, dry-salted, 2.5% Grated carrots massaged with salt at 2.5% of their weight; the juice that collects becomes the brine. | 2.5% of food | 11.3 g (0.4 oz) 1 1/2 Tbsp Diamond Crystal kosher 2 1/4 tsp Morton kosher 2 tsp Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
| Vegetables | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water |
|---|---|---|---|---|---|
| 1 lb (0.45 kg) | 23.7 g (0.83 oz) | 3 Tbsp | 1 1/2 Tbsp | 1 1/2 Tbsp | 0.5 quarts (0.47 L) |
| 2 lb (0.91 kg) | 47.3 g (1.7 oz) | 3/8 cup | 3 1/2 Tbsp | 2 1/2 Tbsp | 1 quart (0.95 L) |
| 4 lb (1.81 kg) | 94.6 g (3.3 oz) | 3/4 cup | 3/8 cup | 3/8 cup | 2 quarts (1.89 L) |
| 5 lb (2.27 kg) | 118 g (4.2 oz) | 7/8 cup | 1/2 cup | 3/8 cup | 2.5 quarts (2.37 L) |
| 10 lb (4.54 kg) | 237 g (8.4 oz) | 1 3/4 cups | 1 cup | 7/8 cup | 5 quarts (4.73 L) |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
| Room temperature | Time |
|---|---|
| 60°F (16°C) | 35 to 42 days |
| 68°F (20°C) | 21 to 28 days |
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time at room temperature |
|---|---|---|---|---|
| Standard brine, 3% Brine of 3% salt by weight of water. Illinois Extension calls a 3% brine generally safe for shredded vegetables and says whole and large pieces should use a 5% brine, so 3% is the strength for shredded vegetables and the 5% strength is the default for whole or large pieces. Illinois Extension does not name beets. | 3% of water | 28.4 g (1 oz) 3 1/2 Tbsp Diamond Crystal kosher 2 Tbsp Morton kosher 1 1/2 Tbsp Table salt | 114 g (4 oz) 7/8 cup Diamond Crystal kosher 1/2 cup Morton kosher 3/8 cup Table salt | 21 to 42 days |
| Firm brine, 5% Brine of 5% salt by weight of water, the strength Illinois Extension gives for whole and large pieces. It is the default for whole or large pieces. | 5% of water | 47.3 g (1.7 oz) 3/8 cup Diamond Crystal kosher 3 1/2 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 189 g (6.7 oz) 1 3/8 cups Diamond Crystal kosher 7/8 cup Morton kosher 5/8 cup Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Notes
America's Test Kitchen says a white mold-like film on the brine of fermenting beets is kahm yeast, which it calls a harmless accumulation that needs to be removed. Skim it off.
Fermentation times for beets follow general extension guidance for fermented vegetables, not a source written for beets. University of Minnesota Extension and Illinois Extension give 3 to 4 weeks at 68 to 72°F (20 to 22°C). The 60 to 67°F (16 to 19°C) row of 35 to 42 days is an inference: University of Minnesota Extension says fermentation may take 5 to 6 weeks below 68°F (20°C) and that temperatures below 60°F (16°C) inhibit it, but no page states a 60 to 67°F range. Sauerkraut, red cabbage and cucumber pickles use different bands (70 to 75°F and 55 to 65°F or 60 to 65°F) because their times come from NCHFP pages written for those foods.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time at room temperature |
|---|---|---|---|---|
| Standard brine, 3% Brine of 3% salt by weight of water. Illinois Extension calls a 3% brine generally safe for shredded vegetables and says whole and large pieces should use a 5% brine, so 3% is the strength for shredded vegetables and the 5% strength is the default for whole or large pieces. Illinois Extension does not name radishes. | 3% of water | 28.4 g (1 oz) 3 1/2 Tbsp Diamond Crystal kosher 2 Tbsp Morton kosher 1 1/2 Tbsp Table salt | 114 g (4 oz) 7/8 cup Diamond Crystal kosher 1/2 cup Morton kosher 3/8 cup Table salt | 21 to 42 days |
| Firm brine, 5% Brine of 5% salt by weight of water, the strength Illinois Extension gives for whole and large pieces. It is the default for whole or large pieces. | 5% of water | 47.3 g (1.7 oz) 3/8 cup Diamond Crystal kosher 3 1/2 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 189 g (6.7 oz) 1 3/8 cups Diamond Crystal kosher 7/8 cup Morton kosher 5/8 cup Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Note
Fermentation times for radishes follow general extension guidance for fermented vegetables, not a source written for radishes. University of Minnesota Extension and Illinois Extension give 3 to 4 weeks at 68 to 72°F (20 to 22°C). The 60 to 67°F (16 to 19°C) row of 35 to 42 days is an inference: University of Minnesota Extension says fermentation may take 5 to 6 weeks below 68°F (20°C) and that temperatures below 60°F (16°C) inhibit it, but no page states a 60 to 67°F range. Sauerkraut, red cabbage and cucumber pickles use different bands (70 to 75°F and 55 to 65°F or 60 to 65°F) because their times come from NCHFP pages written for those foods.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time at room temperature |
|---|---|---|---|---|
| Standard brine, 3% Brine of 3% salt by weight of water. Illinois Extension calls a 3% brine generally safe for shredded vegetables and says whole and large pieces should use a 5% brine, so 3% is the strength for shredded vegetables and the 5% strength is the default for whole or large pieces. Illinois Extension does not name turnips. | 3% of water | 28.4 g (1 oz) 3 1/2 Tbsp Diamond Crystal kosher 2 Tbsp Morton kosher 1 1/2 Tbsp Table salt | 114 g (4 oz) 7/8 cup Diamond Crystal kosher 1/2 cup Morton kosher 3/8 cup Table salt | 21 to 42 days |
| Firm brine, 5% Brine of 5% salt by weight of water, the strength Illinois Extension gives for whole and large pieces. It is the default for whole or large pieces. | 5% of water | 47.3 g (1.7 oz) 3/8 cup Diamond Crystal kosher 3 1/2 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 189 g (6.7 oz) 1 3/8 cups Diamond Crystal kosher 7/8 cup Morton kosher 5/8 cup Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Note
Fermentation times for turnips follow general extension guidance for fermented vegetables, not a source written for turnips. University of Minnesota Extension and Illinois Extension give 3 to 4 weeks at 68 to 72°F (20 to 22°C). The 60 to 67°F (16 to 19°C) row of 35 to 42 days is an inference: University of Minnesota Extension says fermentation may take 5 to 6 weeks below 68°F (20°C) and that temperatures below 60°F (16°C) inhibit it, but no page states a 60 to 67°F range. Sauerkraut, red cabbage and cucumber pickles use different bands (70 to 75°F and 55 to 65°F or 60 to 65°F) because their times come from NCHFP pages written for those foods.
| Strength | Salt percentage | Salt per pound of food | Time at room temperature |
|---|---|---|---|
| Shredded turnips, dry-salted, 2.5% Shredded turnips massaged with salt at 2.5% of their weight; the juice that collects becomes the brine. | 2.5% of food | 11.3 g (0.4 oz) 1 1/2 Tbsp Diamond Crystal kosher 2 1/4 tsp Morton kosher 2 tsp Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Carrots, beets, radishes and turnips are covered together in the fermented root vegetables guide.
Beans, peppers, garlic and other vegetables
Brine style at 3% or 5%; every vegetable in this section defaults to 5%, and 3% is the strength for shredded vegetables.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time at room temperature |
|---|---|---|---|---|
| Standard brine, 3% Brine of 3% salt by weight of water. Illinois Extension calls a 3% brine generally safe for shredded vegetables and says whole and large pieces should use a 5% brine, so 3% is the strength for shredded vegetables and the 5% strength is the default for whole or large pieces. Illinois Extension does not name green beans. | 3% of water | 28.4 g (1 oz) 3 1/2 Tbsp Diamond Crystal kosher 2 Tbsp Morton kosher 1 1/2 Tbsp Table salt | 114 g (4 oz) 7/8 cup Diamond Crystal kosher 1/2 cup Morton kosher 3/8 cup Table salt | 21 to 42 days |
| Firm brine, 5% Brine of 5% salt by weight of water, the strength Illinois Extension gives for whole and large pieces. It is the default for whole or large pieces. | 5% of water | 47.3 g (1.7 oz) 3/8 cup Diamond Crystal kosher 3 1/2 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 189 g (6.7 oz) 1 3/8 cups Diamond Crystal kosher 7/8 cup Morton kosher 5/8 cup Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Note
Fermentation times for green beans follow general extension guidance for fermented vegetables, not a source written for green beans. University of Minnesota Extension and Illinois Extension give 3 to 4 weeks at 68 to 72°F (20 to 22°C). The 60 to 67°F (16 to 19°C) row of 35 to 42 days is an inference: University of Minnesota Extension says fermentation may take 5 to 6 weeks below 68°F (20°C) and that temperatures below 60°F (16°C) inhibit it, but no page states a 60 to 67°F range. Sauerkraut, red cabbage and cucumber pickles use different bands (70 to 75°F and 55 to 65°F or 60 to 65°F) because their times come from NCHFP pages written for those foods.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time at room temperature |
|---|---|---|---|---|
| Standard brine, 3% Brine of 3% salt by weight of water. Illinois Extension calls a 3% brine generally safe for shredded vegetables and says whole and large pieces should use a 5% brine, so 3% is the strength for shredded vegetables and the 5% strength is the default for whole or large pieces. Illinois Extension does not name cauliflower. | 3% of water | 28.4 g (1 oz) 3 1/2 Tbsp Diamond Crystal kosher 2 Tbsp Morton kosher 1 1/2 Tbsp Table salt | 114 g (4 oz) 7/8 cup Diamond Crystal kosher 1/2 cup Morton kosher 3/8 cup Table salt | 21 to 42 days |
| Firm brine, 5% Brine of 5% salt by weight of water, the strength Illinois Extension gives for whole and large pieces. It is the default for whole or large pieces. | 5% of water | 47.3 g (1.7 oz) 3/8 cup Diamond Crystal kosher 3 1/2 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 189 g (6.7 oz) 1 3/8 cups Diamond Crystal kosher 7/8 cup Morton kosher 5/8 cup Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Note
Fermentation times for cauliflower follow general extension guidance for fermented vegetables, not a source written for cauliflower. University of Minnesota Extension and Illinois Extension give 3 to 4 weeks at 68 to 72°F (20 to 22°C). The 60 to 67°F (16 to 19°C) row of 35 to 42 days is an inference: University of Minnesota Extension says fermentation may take 5 to 6 weeks below 68°F (20°C) and that temperatures below 60°F (16°C) inhibit it, but no page states a 60 to 67°F range. Sauerkraut, red cabbage and cucumber pickles use different bands (70 to 75°F and 55 to 65°F or 60 to 65°F) because their times come from NCHFP pages written for those foods.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time at room temperature |
|---|---|---|---|---|
| Standard brine, 3% Brine of 3% salt by weight of water, the strength Great British Chefs gives for fermented garlic (3 g of salt in 100 ml of water for 80 g of cloves). Illinois Extension calls a 3% brine generally safe for shredded vegetables and says whole and large pieces should use a 5% brine, so 3% is the strength for shredded vegetables and the 5% strength is the default for whole or large pieces. | 3% of water | 28.4 g (1 oz) 3 1/2 Tbsp Diamond Crystal kosher 2 Tbsp Morton kosher 1 1/2 Tbsp Table salt | 114 g (4 oz) 7/8 cup Diamond Crystal kosher 1/2 cup Morton kosher 3/8 cup Table salt | 21 to 42 days |
| Firm brine, 5% Brine of 5% salt by weight of water, the strength Illinois Extension gives for whole and large pieces. It is the default for whole or large pieces. | 5% of water | 47.3 g (1.7 oz) 3/8 cup Diamond Crystal kosher 3 1/2 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 189 g (6.7 oz) 1 3/8 cups Diamond Crystal kosher 7/8 cup Morton kosher 5/8 cup Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Notes
Virginia Cooperative Extension lists mold spores on garlic or spices as a cause of surface mold in pickles and recommends fresh spices.
Fermentation times for garlic follow general extension guidance for fermented vegetables, not a source written for garlic. University of Minnesota Extension and Illinois Extension give 3 to 4 weeks at 68 to 72°F (20 to 22°C). The 60 to 67°F (16 to 19°C) row of 35 to 42 days is an inference: University of Minnesota Extension says fermentation may take 5 to 6 weeks below 68°F (20°C) and that temperatures below 60°F (16°C) inhibit it, but no page states a 60 to 67°F range. Sauerkraut, red cabbage and cucumber pickles use different bands (70 to 75°F and 55 to 65°F or 60 to 65°F) because their times come from NCHFP pages written for those foods.
The water shown is a default of 0.6 quarts per pound of food. Use enough water to cover the food completely. The salt follows the water: if you use a different amount of water, enter it and the salt changes with it.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time at room temperature |
|---|---|---|---|---|
| Standard brine, 3% Brine of 3% salt by weight of water. Illinois Extension calls a 3% brine generally safe for shredded vegetables and says whole and large pieces should use a 5% brine, so use the 5% strength for whole or large pieces. K-State Extension gives about 2 teaspoons of salt per cup of water (about 5.1%) for peppers, so the 5% strength is the default for jalapeños. | 3% of water | 28.4 g (1 oz) 3 1/2 Tbsp Diamond Crystal kosher 2 Tbsp Morton kosher 1 1/2 Tbsp Table salt | 114 g (4 oz) 7/8 cup Diamond Crystal kosher 1/2 cup Morton kosher 3/8 cup Table salt | 21 to 42 days |
| Firm brine, 5% Brine of 5% salt by weight of water, the strength K-State Extension gives for peppers (2 teaspoons of salt per cup). | 5% of water | 47.3 g (1.7 oz) 3/8 cup Diamond Crystal kosher 3 1/2 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 189 g (6.7 oz) 1 3/8 cups Diamond Crystal kosher 7/8 cup Morton kosher 5/8 cup Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Note
Fermentation times for jalapenos follow general extension guidance for fermented vegetables, not a source written for jalapenos. University of Minnesota Extension and Illinois Extension give 3 to 4 weeks at 68 to 72°F (20 to 22°C). The 60 to 67°F (16 to 19°C) row of 35 to 42 days is an inference: University of Minnesota Extension says fermentation may take 5 to 6 weeks below 68°F (20°C) and that temperatures below 60°F (16°C) inhibit it, but no page states a 60 to 67°F range. Sauerkraut, red cabbage and cucumber pickles use different bands (70 to 75°F and 55 to 65°F or 60 to 65°F) because their times come from NCHFP pages written for those foods.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time at room temperature |
|---|---|---|---|---|
| Standard brine, 3% Brine of 3% salt by weight of water. Illinois Extension calls a 3% brine generally safe for shredded vegetables and says whole and large pieces should use a 5% brine, so use the 5% strength for whole or large pieces. K-State Extension gives about 2 teaspoons of salt per cup of water (about 5.1%) for peppers, so the 5% strength is the default for bell peppers. | 3% of water | 28.4 g (1 oz) 3 1/2 Tbsp Diamond Crystal kosher 2 Tbsp Morton kosher 1 1/2 Tbsp Table salt | 114 g (4 oz) 7/8 cup Diamond Crystal kosher 1/2 cup Morton kosher 3/8 cup Table salt | 21 to 42 days |
| Firm brine, 5% Brine of 5% salt by weight of water, the strength K-State Extension gives for peppers (2 teaspoons of salt per cup). | 5% of water | 47.3 g (1.7 oz) 3/8 cup Diamond Crystal kosher 3 1/2 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 189 g (6.7 oz) 1 3/8 cups Diamond Crystal kosher 7/8 cup Morton kosher 5/8 cup Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Note
Fermentation times for bell peppers follow general extension guidance for fermented vegetables, not a source written for bell peppers. University of Minnesota Extension and Illinois Extension give 3 to 4 weeks at 68 to 72°F (20 to 22°C). The 60 to 67°F (16 to 19°C) row of 35 to 42 days is an inference: University of Minnesota Extension says fermentation may take 5 to 6 weeks below 68°F (20°C) and that temperatures below 60°F (16°C) inhibit it, but no page states a 60 to 67°F range. Sauerkraut, red cabbage and cucumber pickles use different bands (70 to 75°F and 55 to 65°F or 60 to 65°F) because their times come from NCHFP pages written for those foods.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time at room temperature |
|---|---|---|---|---|
| Standard brine, 3% Brine of 3% salt by weight of water. Illinois Extension calls a 3% brine generally safe for shredded vegetables and says whole and large pieces should use a 5% brine, so use the 5% strength for whole or large pieces. Illinois Extension does not name okra. | 3% of water | 28.4 g (1 oz) 3 1/2 Tbsp Diamond Crystal kosher 2 Tbsp Morton kosher 1 1/2 Tbsp Table salt | 114 g (4 oz) 7/8 cup Diamond Crystal kosher 1/2 cup Morton kosher 3/8 cup Table salt | 21 to 42 days |
| Firm brine, 5% Brine of 5% salt by weight of water, close to the 5.4% of Sandor Katz's okra recipe and the 5% Illinois Extension gives for whole pieces. | 5% of water | 47.3 g (1.7 oz) 3/8 cup Diamond Crystal kosher 3 1/2 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 189 g (6.7 oz) 1 3/8 cups Diamond Crystal kosher 7/8 cup Morton kosher 5/8 cup Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warning
The okra window shown (21 to 28 days at 68 to 72°F) is general fermented-vegetable guidance and is far longer than the okra recipe it was compared with. Sandor Katz's okra recipe (Mother Earth News) says 3 days to 2 weeks is normal, to taste after 3 or 4 days, and that the pods will continue to get softer and then mushier the longer they ferment. It suggests moving the okra to the refrigerator once it starts to soften. Taste early and often instead of waiting for the full window.
Note
Fermentation times for okra follow general extension guidance for fermented vegetables, not a source written for okra. University of Minnesota Extension and Illinois Extension give 3 to 4 weeks at 68 to 72°F (20 to 22°C). The 60 to 67°F (16 to 19°C) row of 35 to 42 days is an inference: University of Minnesota Extension says fermentation may take 5 to 6 weeks below 68°F (20°C) and that temperatures below 60°F (16°C) inhibit it, but no page states a 60 to 67°F range. Sauerkraut, red cabbage and cucumber pickles use different bands (70 to 75°F and 55 to 65°F or 60 to 65°F) because their times come from NCHFP pages written for those foods.
Warning
The okra window shown (21 to 28 days at 68 to 72°F) is general fermented-vegetable guidance and is far longer than the okra recipe it was compared with. Sandor Katz's okra recipe (Mother Earth News) says 3 days to 2 weeks is normal, to taste after 3 or 4 days, and that the pods will continue to get softer and then mushier the longer they ferment. It suggests moving the okra to the refrigerator once it starts to soften. Taste early and often instead of waiting for the full window.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time at room temperature |
|---|---|---|---|---|
| Standard brine, 3% Brine of 3% salt by weight of water. Illinois Extension calls a 3% brine generally safe for shredded vegetables and says whole and large pieces should use a 5% brine, so 3% is the strength for shredded vegetables and the 5% strength is the default for whole or large pieces. Illinois Extension does not name asparagus. | 3% of water | 28.4 g (1 oz) 3 1/2 Tbsp Diamond Crystal kosher 2 Tbsp Morton kosher 1 1/2 Tbsp Table salt | 114 g (4 oz) 7/8 cup Diamond Crystal kosher 1/2 cup Morton kosher 3/8 cup Table salt | 21 to 42 days |
| Firm brine, 5% Brine of 5% salt by weight of water, the strength Illinois Extension gives for whole and large pieces. It is the default for whole or large pieces. | 5% of water | 47.3 g (1.7 oz) 3/8 cup Diamond Crystal kosher 3 1/2 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 189 g (6.7 oz) 1 3/8 cups Diamond Crystal kosher 7/8 cup Morton kosher 5/8 cup Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Note
Fermentation times for asparagus follow general extension guidance for fermented vegetables, not a source written for asparagus. University of Minnesota Extension and Illinois Extension give 3 to 4 weeks at 68 to 72°F (20 to 22°C). The 60 to 67°F (16 to 19°C) row of 35 to 42 days is an inference: University of Minnesota Extension says fermentation may take 5 to 6 weeks below 68°F (20°C) and that temperatures below 60°F (16°C) inhibit it, but no page states a 60 to 67°F range. Sauerkraut, red cabbage and cucumber pickles use different bands (70 to 75°F and 55 to 65°F or 60 to 65°F) because their times come from NCHFP pages written for those foods.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time at room temperature |
|---|---|---|---|---|
| Standard brine, 3% Brine of 3% salt by weight of water. Illinois Extension calls a 3% brine generally safe for shredded vegetables and says whole and large pieces should use a 5% brine, so 3% is the strength for shredded vegetables and the 5% strength is the default for whole or large pieces. Illinois Extension does not name zucchini. | 3% of water | 28.4 g (1 oz) 3 1/2 Tbsp Diamond Crystal kosher 2 Tbsp Morton kosher 1 1/2 Tbsp Table salt | 114 g (4 oz) 7/8 cup Diamond Crystal kosher 1/2 cup Morton kosher 3/8 cup Table salt | 21 to 42 days |
| Firm brine, 5% Brine of 5% salt by weight of water, the strength Illinois Extension gives for whole and large pieces. It is the default for whole or large pieces. | 5% of water | 47.3 g (1.7 oz) 3/8 cup Diamond Crystal kosher 3 1/2 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 189 g (6.7 oz) 1 3/8 cups Diamond Crystal kosher 7/8 cup Morton kosher 5/8 cup Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Note
Fermentation times for zucchini follow general extension guidance for fermented vegetables, not a source written for zucchini. University of Minnesota Extension and Illinois Extension give 3 to 4 weeks at 68 to 72°F (20 to 22°C). The 60 to 67°F (16 to 19°C) row of 35 to 42 days is an inference: University of Minnesota Extension says fermentation may take 5 to 6 weeks below 68°F (20°C) and that temperatures below 60°F (16°C) inhibit it, but no page states a 60 to 67°F range. Sauerkraut, red cabbage and cucumber pickles use different bands (70 to 75°F and 55 to 65°F or 60 to 65°F) because their times come from NCHFP pages written for those foods.
| Strength | Salt percentage | Salt per pound of food | Time at room temperature |
|---|---|---|---|
| Sliced or shredded zucchini, dry-salted, 2.5% Zucchini salted at 2.5% of its weight, inside the 1.5% to 3% Mother Earth News calls typical. | 2.5% of food | 11.3 g (0.4 oz) 1 1/2 Tbsp Diamond Crystal kosher 2 1/4 tsp Morton kosher 2 tsp Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time at room temperature |
|---|---|---|---|---|
| Standard brine, 3% Brine of 3% salt by weight of water. Illinois Extension calls a 3% brine generally safe for shredded vegetables and says whole and large pieces should use a 5% brine, so 3% is the strength for shredded vegetables and the 5% strength is the default for whole or large pieces. Illinois Extension does not name Brussels sprouts. | 3% of water | 28.4 g (1 oz) 3 1/2 Tbsp Diamond Crystal kosher 2 Tbsp Morton kosher 1 1/2 Tbsp Table salt | 114 g (4 oz) 7/8 cup Diamond Crystal kosher 1/2 cup Morton kosher 3/8 cup Table salt | 21 to 42 days |
| Firm brine, 5% Brine of 5% salt by weight of water, the strength Illinois Extension gives for whole and large pieces. It is the default for whole or large pieces. | 5% of water | 47.3 g (1.7 oz) 3/8 cup Diamond Crystal kosher 3 1/2 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 189 g (6.7 oz) 1 3/8 cups Diamond Crystal kosher 7/8 cup Morton kosher 5/8 cup Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Note
Fermentation times for Brussels sprouts follow general extension guidance for fermented vegetables, not a source written for Brussels sprouts. University of Minnesota Extension and Illinois Extension give 3 to 4 weeks at 68 to 72°F (20 to 22°C). The 60 to 67°F (16 to 19°C) row of 35 to 42 days is an inference: University of Minnesota Extension says fermentation may take 5 to 6 weeks below 68°F (20°C) and that temperatures below 60°F (16°C) inhibit it, but no page states a 60 to 67°F range. Sauerkraut, red cabbage and cucumber pickles use different bands (70 to 75°F and 55 to 65°F or 60 to 65°F) because their times come from NCHFP pages written for those foods.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time at room temperature |
|---|---|---|---|---|
| Standard brine, 3% Brine of 3% salt by weight of water. Illinois Extension calls a 3% brine generally safe for shredded vegetables and says whole and large pieces should use a 5% brine, so 3% is the strength for shredded vegetables and the 5% strength is the default for whole or large pieces. Illinois Extension does not name green tomatoes. | 3% of water | 28.4 g (1 oz) 3 1/2 Tbsp Diamond Crystal kosher 2 Tbsp Morton kosher 1 1/2 Tbsp Table salt | 114 g (4 oz) 7/8 cup Diamond Crystal kosher 1/2 cup Morton kosher 3/8 cup Table salt | 21 to 42 days |
| Firm brine, 5% Brine of 5% salt by weight of water, the strength Illinois Extension gives for whole and large pieces. It is the default for whole or large pieces. | 5% of water | 47.3 g (1.7 oz) 3/8 cup Diamond Crystal kosher 3 1/2 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 189 g (6.7 oz) 1 3/8 cups Diamond Crystal kosher 7/8 cup Morton kosher 5/8 cup Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Note
Fermentation times for green tomatoes follow general extension guidance for fermented vegetables, not a source written for green tomatoes. University of Minnesota Extension and Illinois Extension give 3 to 4 weeks at 68 to 72°F (20 to 22°C). The 60 to 67°F (16 to 19°C) row of 35 to 42 days is an inference: University of Minnesota Extension says fermentation may take 5 to 6 weeks below 68°F (20°C) and that temperatures below 60°F (16°C) inhibit it, but no page states a 60 to 67°F range. Sauerkraut, red cabbage and cucumber pickles use different bands (70 to 75°F and 55 to 65°F or 60 to 65°F) because their times come from NCHFP pages written for those foods.
Garlic is in the root vegetables guide. Green beans, cauliflower, asparagus and Brussels sprouts are in the cauliflower and green vegetables guide, and jalapeños, bell peppers, okra, zucchini and green tomatoes are in the peppers, tomatoes, okra and zucchini guide.
Rules for every ferment
Warning
Do not reduce the salt below the amount shown. The National Center for Home Food Preservation says salt is vital to the safety and texture of fermented vegetables and not to cut back on the salt required, and the Inyo-Mono Master Food Preserver Program (UC Cooperative Extension) says it is unsafe to reduce salt in lactofermented vegetables.
Warning
Keep the vegetables under the brine for the whole ferment. Vegetables that stick out of the liquid are exposed to air, which lets mold and yeast grow.
Warning
Fermenting is not canning. This calculator gives no canning instructions. Do not can the fermented result unless you follow a tested canning procedure from the National Center for Home Food Preservation or a university extension service.
Warning
Discard the ferment if it is slimy or smells spoiled or rotten (Illinois Extension). NCHFP's Dill Pickles page says to discard fermented pickles that become soft, slimy or develop a disagreeable odor.
Note
Published salt ranges: UC Davis says adding salt at a weight of 2% to 10% is important to prevent growth of harmful microorganisms; it does not say whether that is a percent of the vegetables or of the brine. The Inyo-Mono Master Food Preserver Program (UC Cooperative Extension) says tested recipes will fall between 2% and 10% brine concentrations. Illinois Extension gives 3% for shredded vegetables and 5% for whole and large pieces. Wild Fermentation's page Vegetable Fermentation Further Simplified (https://www.wildfermentation.com/vegetable-fermentation-further-simplified-2/) says ferments with less salt may be more prone to surface molds.
Note
Use salt without iodine or anti-caking additives. University of Minnesota Extension says iodine can interfere with fermentation, and Illinois Extension recommends additive-free salt. The same weight of salt fills a different volume for each salt type, so weigh the salt.
Note
Sources differ on water. Illinois Extension's fermentation handout says filtered water or spring water is preferred and not to use distilled water. University of Minnesota Extension says to use soft or distilled water because hard-water minerals can discolor produce or change its texture.
Note
Do not ferment in copper, iron or galvanized metal containers or in lead-glazed crocks (Illinois Extension's fermentation handout and Penn State Extension's sauerkraut publication). University of Minnesota Extension says to avoid metal containers because the metal reacts with the lactic acid.
Note
The Dietary Guidelines for Americans recommend that adults limit sodium to less than 2,300 mg per day. Brined and fermented food contains added salt.
How the strengths are chosen
Illinois Extension uses a 3% brine for shredded vegetables and a 5% brine for whole and large pieces. Eleven vegetables whose guides cover whole or large pieces (carrots, beets, radishes, green beans, cauliflower, garlic, turnips, asparagus, zucchini, Brussels sprouts and green tomatoes) default to 5%, as do jalapeños, bell peppers and okra. The 3% strength is still in the calculator for shredded vegetables. The calculator's brines start at 3%, above America's Test Kitchen's beet recipe at about 1.8% of the water.
The Brine Math sheet describes dry salting for shredded vegetables and brine for chunks. The calculator checks each percentage against a 2% floor and a 10% ceiling.
How to read the times
Note
Fermentation times for these 14 vegetables follow general extension guidance for fermented vegetables, not a source written for each vegetable. University of Minnesota Extension and Illinois Extension give 3 to 4 weeks at 68 to 72°F (20 to 22°C). The 60 to 67°F (16 to 19°C) row of 35 to 42 days is an inference: University of Minnesota Extension says fermentation may take 5 to 6 weeks below 68°F (20°C) and that temperatures below 60°F (16°C) inhibit it, but no page states a 60 to 67°F range. Sauerkraut, red cabbage and cucumber pickles use different bands (70 to 75°F and 55 to 65°F or 60 to 65°F) because their times come from NCHFP pages written for those foods.
The how to ferment vegetables guide covers the steps and vegetable brine recipes gives brines. The calculator returns the salt for each salt type, and the brine ratio chart lists salt per quart.
Frequently asked questions
What salt percentage should I use to ferment vegetables?
The calculator uses 3% or 5% brine for most vegetables, 3.5%, 5% or 7.6% for cucumbers, and 2.25% or 2.5% of the cabbage's weight for sauerkraut. Its range check is 2% to 10%, and none of its settings falls outside it. UC Davis does not say whether its 2% to 10% is a percent of the vegetables or of the brine.
Is the percentage of the water or of the vegetables?
A brine percentage is of the water's weight, and a dry-salt percentage is of the vegetables' weight. The calculator compares each percentage as given with the same 2% to 10% range.
What is the difference between brine and dry-salt ferments?
A brine ferment covers whole or cut vegetables with salt water. A dry-salt ferment massages salt into shredded or grated vegetables until they release their own juice, which becomes the brine.
Can I use less salt than the chart shows?
The National Center for Home Food Preservation says not to cut back on the salt, and the Inyo-Mono Master Food Preserver Program (UC Cooperative Extension) says it is unsafe to reduce salt in lactofermented vegetables. The calculator warns below 2%.
How long do vegetables take to ferment?
The calculator gives 21 to 42 days overall, with the time depending on room temperature, and 2 to 5 days at room temperature for kimchi before it goes into the refrigerator. For 14 of the vegetables the time is general guidance, not a source for that vegetable.
Can I can the fermented vegetables?
Fermenting is not canning. Do not can the result unless you follow a tested canning procedure from the National Center for Home Food Preservation or a university extension service.
Sources
- Brine Math (UC Master Food Preserver Program)
- Preserving food at home: Fermentation (University of Minnesota Extension)
- General Information on Fermenting (National Center for Home Food Preservation)
- Sauerkraut (National Center for Home Food Preservation)
- Fermenting (Illinois Extension, University of Illinois)
- Dill Pickles (National Center for Home Food Preservation)