Fermented Carrots, Beets, Radishes, Turnips and Garlic

Carrots, beets, radishes and turnips ferment in the same 5 percent brine in the calculator: 5 g of salt per 100 g of water. For 2 lb (0.91 kg) of vegetables in 1 quart (0.95 L) of water that is 47.3 g (1.7 oz) of salt, which is 3/8 cup of Diamond Crystal kosher, 3 1/2 Tbsp of Morton kosher or 2 1/2 Tbsp of table salt. The calculator returns identical numbers for all four, so they share one set of tables below. Garlic is the exception, with a smaller default weight and more water per pound, and it has its own table in its section.

Grated carrots and shredded turnips can also be salted dry at 2.5 percent of their weight, which is 22.7 g for 2 lb (0.91 kg), and the juice that collects becomes the brine.

The time is 21 to 28 days at 68 to 72°F (20 to 22°C) and 35 to 42 days at 60 to 67°F (16 to 19°C). These are general fermented-vegetable times, not written for any one root vegetable, and the recipes for each vegetable below finish much sooner. The sections and the time section explain the gap.

The vegetables side by side

Salt percentage

A brine percentage is grams of salt per 100 grams of water, not of the vegetables; a dry-salted percentage is per 100 grams of the vegetable, with no water added. The brine percentages guide explains the difference.

Firm brine, 5 percent. This is the default. Illinois Extension gives 5 percent for whole and large pieces of vegetables, which is the cut most of these use, and does not name these vegetables.

Standard brine, 3 percent. Illinois Extension calls a 3 percent brine generally safe for shredded vegetables, so 3 percent is the strength for shredded roots salted in brine.

Dry salt, 2.5 percent. Grated carrots and shredded turnips can be massaged with salt at 2.5 percent of their weight instead of covered in brine. The sections for carrots and turnips give the sources for that figure.

The sources do not agree on one number for any of these vegetables, and each section lists what its recipes use.

Salt and water by weight

Weigh the vegetables after trimming and cutting, before adding brine. K-State Extension uses about 1 lb of vegetables and 2 cups of brine per 1-quart jar, which is the calculator's 0.5 quart of water per pound. The calculator accepts 0.5 lb (0.23 kg) to 10 lb (4.54 kg) of these vegetables.

Firm brine, 5 percent (default)

Standard brine, 3 percent, for shredded vegetables

Grated carrots or shredded turnips, dry-salted, 2.5 percent

Garlic, 5 percent brine

Garlic's default is 0.5 lb (0.23 kg) of peeled cloves, and the calculator accepts 0.25 lb (0.11 kg) to 2 lb (0.91 kg).

The calculator uses 2.8 g per teaspoon for Diamond Crystal, 4.8 g for Morton kosher and 6 g for table salt. The guide to kosher and table salt in brines covers why the volumes differ.

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. The water shown in the tables is a default; use enough to cover the vegetables completely, enter your own amount in the calculator and the salt follows it.

How to ferment these vegetables

The method is the same for every vegetable here, and the how to ferment vegetables guide walks through it. Weigh the vegetables after trimming and cutting, dissolve the salt in the water, pack the vegetables and cover them with the brine, and weigh them down so they stay under it. University of Minnesota Extension keeps 1 to 2 inches of brine above the produce, and says fermented produce can be kept refrigerated for up to 9 months once it tastes right. Each vegetable's section below lists what differs.

Carrots

What the recipes say. The calculator checked these sources for carrots. Their salt and time are listed as the sources give them.

Cut and weight. Weigh the carrots after trimming and cutting, before adding brine.

Salt. Grated, dry-salted, 2.5 percent. The juice that collects from the salted grated carrots becomes the brine. University of Minnesota Extension gives about 2.4 to 2.7 percent of the weight for grated produce if the salt weighs 289 g per cup, Oregon State Extension's figure for granulated salt.

The sources do not agree on one number: University of Minnesota Extension gives carrot sticks about 1.9 to 5.7 percent if the salt weighs 289 g per cup (Oregon State Extension's figure for granulated salt), and The Kitchn recipe works out to about 2.5 percent of the water. The calculator's brine strengths do not go below 3 percent.

Time. Recipes for carrots finish in 3 days to 2 weeks. The calculator uses the longer minimum, and the time section explains the 21 to 28 and 35 to 42 day windows.

Steps that differ for carrots. The shared steps are in the method section.

• Prepare and weigh. Wash and trim the carrots, cut them into sticks or 1/4 inch slices for a brine or grate them for the dry-salted method, and weigh them.
• Salt. For a brine, dissolve the salt in the water and pour it over the carrots. For grated carrots, massage the salt in and add the liquid that forms.

Beets

What the recipes say. The calculator checked these sources for beets. Their salt and time are listed as the sources give them.

Cut and weight. Weigh the beets after peeling, trimming and cutting, before adding brine.

Salt. The sources do not agree on one number. The America's Test Kitchen beet recipe states a 2 percent salt concentration, and its amounts (7 1/2 teaspoons of Diamond Crystal kosher in 5 cups of water) work out to about 1.8 percent of the water at 2.8 g per teaspoon. The University of Michigan recipe works out to about 1.8 to 3.8 percent depending on the salt. The calculator's brine strengths do not go below 3 percent.

Time. America's Test Kitchen's recipe ferments for 7 days and then tastes daily, and says a 9 day ferment gave the testers' favorite pickle. The calculator uses the longer minimum, and the time section explains the 21 to 28 and 35 to 42 day windows.

Steps that differ for beets. The shared steps are in the method section.

• Prepare. Rinse and peel the beets (the America's Test Kitchen recipe uses rinsed, peeled beets), then cut them into pieces or slices.

Radishes

What the recipes say. The calculator checked these sources for radishes. Their salt and time are listed as the sources give them.

Cut and weight. Weigh the radishes after trimming and cutting, before adding brine.

Salt. The sources do not agree on one number. University of Minnesota Extension gives radishes up to 5 tablespoons of salt per quart of water, up to about 9.5 percent if the salt weighs 289 g per cup (Oregon State Extension's figure for granulated salt), well above the calculator's strengths. The Kitchn recipe is 1 tablespoon of kosher salt per cup of water, about 3.6 percent with Diamond Crystal and 6.1 percent with Morton at 2.8 and 4.8 g per teaspoon.

Time. The Kitchn's recipe gives 6 days to 2 weeks. The calculator uses the longer minimum, and the time section explains the 21 to 28 and 35 to 42 day windows.

Turnips

That time is general guidance for fermented vegetables, not a turnip source. The turnip recipes the calculator checked give far shorter times.

What the recipes say. The calculator checked these sources for turnips. Their salt and time are listed as the sources give them.

Cut and weight. Weigh the turnips after trimming and cutting. The times apply to small whole or sliced turnips (brine) and shredded turnips (dry salt).

Salt. The 5% brine is the default. Illinois Extension gives 5% for whole and large pieces and calls a 3% brine generally safe for shredded vegetables. It does not name turnips. For quartered or sliced turnips, Food in Jars uses 1 1/2 tablespoons of finely milled sea salt in 2 cups of water, about 5.4% to 5.7%, close to the default 5% strength.

For shredded turnips, the sources give dry salt amounts. Saveur gives 2.5% for dry-salting shredded cabbage or some julienned roots, 1 ounce of kosher salt per 2 1/2 pounds. PBS SoCal salts 1 pound of shredded turnips and 1/2 pound of carrot with 1/2 ounce of salt, about 2.1%. The calculator offers 2.5% for dry salt.

Time. The turnip recipes are much shorter. Food in Jars says acidity typically develops in 3 to 7 days, with 55 to 70°F ideal. PBS SoCal says shredded turnips and carrot finish in about 5 days at 70 to 80°F and may take 7 to 9 days at 60 to 65°F. The calculator uses the longer extension minimum.

Steps that differ for turnips. The shared steps are in the method section.

• Prepare the turnips. Trim and cut them, then weigh them. Food in Jars quarters small white turnips, and PBS SoCal peels and shreds them.
• Dry-salt style. Toss the shredded turnips with the salt by hand and pack them firmly until the salt draws out juice.
• Keep them under the liquid. Food in Jars sets a smaller jar of brine on top as a weight, and PBS SoCal presses a bag of brine on top.
• Ferment. Keep the jar at 68 to 72°F (20 to 22°C) with a loose lid so gas can escape, as both recipes do.

Surface film. Mother Earth News says a thin yeast film and tiny mold specks are normal and should be skimmed daily. Other sources word this differently, as the surface growth note in the safety section shows.

Garlic

Fermented garlic uses a 5% brine by default: 14.2 g (0.5 oz) of salt in 0.3 quart (0.28 L) of water for 0.5 lb (0.23 kg) of peeled cloves. The 3% brine is the strength for shredded vegetables (Illinois Extension) and is still in the calculator. The calculator's time is 21 to 28 days at 68 to 72°F (20 to 22°C).

The time is general guidance for fermented vegetables, not a garlic source, and the water ratio comes from a single recipe.

What the recipes say. The calculator checked these sources for garlic. Their salt and time are listed as the sources give them.

Cut and weight. Weigh the garlic after peeling. The default water is 0.6 quart per pound of cloves, instead of the 0.5 quart per pound the calculator uses by default for vegetables. That ratio comes from one recipe, Great British Chefs (100 ml of water for 80 g of garlic), and is not a food safety figure. Enter your own water in the calculator and the salt follows it.

Salt. The 5% brine is the default. Illinois Extension gives 5% for whole and large pieces, such as whole cloves, and calls a 3% brine generally safe for shredded vegetables. The 3% brine is also the strength Great British Chefs gives for fermented garlic. Illinois Extension and University of Minnesota Extension do not name garlic.

Mother Earth News uses 1 1/2 tablespoons of kosher salt in 2 cups of water, about 2.7% to 4.6% depending on the salt.

Time. Garlic recipes are shorter. Great British Chefs says to leave the jar for two weeks, and Mother Earth News says 2 to 7 days, and neither gives a temperature. The calculator uses the longer extension time.

Steps that differ for garlic. The shared steps are in the method section.

• Keep the cloves under the brine. Great British Chefs covers the cloves with a disc of greaseproof paper, and Mother Earth News recommends fermentation weights.
• Ferment at room temperature. Keep the jar out of direct sunlight at 68 to 72°F (20 to 22°C). Mother Earth News expects bubbles after 1 to 3 days.
• Taste. Great British Chefs says to taste after two weeks.
• Refrigerate. Move the jar to the refrigerator when it tastes right; Great British Chefs says it lasts at least 6 months there.

Surface mold. Virginia Cooperative Extension lists mold spores on garlic or spices as a cause of surface mold in pickles. Mother Earth News says white mold on top of a garlic ferment can be scraped off and to discard the jar if colorful mold appears.

Bluish garlic. Mother Earth News says fermented garlic can take on a bluish hue and treats it as normal.

How long they take

The calculator shows 21 to 28 days at 68 to 72°F (20 to 22°C) and 35 to 42 days at 60 to 67°F (16 to 19°C) for every vegetable in this guide. University of Minnesota Extension and Illinois Extension give 3 to 4 weeks at 68 to 72°F (20 to 22°C) for fermenting produce in general, and the calculator uses the longer minimum. Neither page gives a time written for these vegetables. The 60 to 67°F row is an inference from University of Minnesota Extension (5 to 6 weeks below 68°F, and fermentation inhibited below 60°F) and Illinois Extension (six weeks or longer if the temperature is too low).

Recipes finish sooner, and they were written for one vegetable and a stated cut. Turnips reach acidity in 3 to 7 days (Food in Jars), carrots take about 5 days (The Kitchn, Hugh Acheson) to 2 weeks (The Kitchn, Bar Tartine), beets take 7 to 9 days (America's Test Kitchen) and radishes 6 days to 2 weeks. Garlic recipes give 2 to 7 days (Mother Earth News) and two weeks (Great British Chefs). The calculator does not use these times, and a recipe's time is not a food safety limit: a ferment is ready when the pH is 4.60 or lower and bubbling has stopped (University of Minnesota Extension), which a taste test cannot tell you.

Safety

The National Center for Home Food Preservation says salt favors the growth of desirable bacteria while inhibiting the growth of others, and that a minimum, uniform level of acid is needed to prevent botulinum bacteria from growing, so the acid that fermentation produces matters for safety as well as taste. University of Minnesota Extension explains that lactic acid bacteria convert sugars into lactic acid and release carbon dioxide. The brine food safety guide collects the limits that apply to every brine.

The limits on salt type, container materials, surface growth and sodium are the same for every ferment, and the how to ferment vegetables guide lists them with their sources. 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.

Problems and what causes them

Illinois Extension says oxygen exposure lets mold and yeast grow, and that salt keeps vegetables crisp by firming pectin and slowing pectinase, the enzyme that causes mushiness. Keeping the vegetables under the brine and not cutting the salt address both.

Related guides

How to ferment vegetables covers the method, and the fermentation salt percentage chart compares strengths across vegetables. Vegetable brine recipes puts the brine strengths side by side, and fermented cucumber pickles have their own sources and times. The fermented cauliflower, green beans, asparagus and Brussels sprouts guide and the fermented peppers, green tomatoes, okra and zucchini guide cover the other vegetables the calculator handles.