Sauerkraut Salt Ratio: Percent, Weight and Time
Published
Use 2.25 percent salt by weight of the shredded cabbage. For 5 lb (2.27 kg) of cabbage that is 51 g (1.8 oz) of salt, which is 3/8 cup of Diamond Crystal kosher, 3 1/2 Tbsp of Morton kosher or 3 Tbsp of table salt. The calculator's times are the National Center for Home Food Preservation (NCHFP) times for shredded cabbage: 21 to 28 days at 70 to 75°F (21 to 24°C) and 35 to 42 days at 60 to 65°F (16 to 18°C).
Quick answer
For sauerkraut, use salt equal to 2.25% of the vegetables' weight: 51 g (1.8 oz) for 5 lb (2.27 kg). Ferment for 21 to 42 days, depending on the room temperature.
- Diamond Crystal kosher, for 5 lb (2.27 kg)
- 3/8 cup
- Morton kosher, for 5 lb (2.27 kg)
- 3 1/2 Tbsp
- Table salt, for 5 lb (2.27 kg)
- 3 Tbsp
- Ferment window
- 21 to 42 days
- depends on room temperature, see the table in the guide
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.
Salt percentage
Sauerkraut is salted dry. The salt goes directly onto the shredded cabbage, no water is added, and the percentage is a percentage of the cabbage weight. Salt draws water and sugars out of the vegetable and favors the fermenting bacteria over spoilage organisms, according to the Virginia Cooperative Extension publication on vegetable fermentation. The brine percentages guide explains a percentage of water versus a percentage of food.
| 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.
The standard strength is 2.25 percent and the upper strength 2.5 percent, the ends of the 2.25 to 2.5 percent range that Virginia Cooperative Extension and the University of Wisconsin-Extension give.
The sources do not agree on one number. The Humboldt and Del Norte Master Food Preservers give 2 to 2.5 percent and University of Vermont Extension gives 1.5 to 2.5 percent. NCHFP gives 3 tablespoons of canning salt per batch of about 5 lb and 3/4 cup per 25 lb, about 2.4 percent and about 1.9 percent, calculated at 289 g per cup (Oregon State Extension's figure for granulated salt). The calculator uses the Virginia and Wisconsin range because the others fall within or near it.
The upper strength has a disagreement of its own: NC State Extension lists salt over 2.25 percent as a cause of pink sauerkraut, as the note below says.
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
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.
Salt by weight of cabbage
Weigh the cabbage after trimming and shredding, before adding salt. The calculator accepts 1 lb (0.45 kg) to 25 lb (11.34 kg).
Standard, 2.25 percent
| 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 |
Upper, 2.5 percent
| 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 |
| 5 lb (2.27 kg) | 56.7 g (2 oz) | 3/8 cup | 1/4 cup | 3 Tbsp |
| 10 lb (4.54 kg) | 113 g (4 oz) | 7/8 cup | 1/2 cup | 3/8 cup |
| 25 lb (11.34 kg) | 284 g (10 oz) | 2 1/8 cups | 1 1/4 cups | 1 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 |
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 the difference.
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.
How to make sauerkraut
- Prepare the cabbage. NCHFP discards the outer leaves, rinses and drains the cabbage, quarters it, removes the cores and shreds it, in batches of about 5 lb.
- Weigh. Weigh the shredded cabbage, then weigh the salt from the table above.
- Salt and pack. Toss the cabbage with the salt and pack it firmly until the salt draws out juice (NCHFP). Use a container whose rim sits at least 4 or 5 inches above the cabbage (NCHFP).
- Keep it under the juice. Put a plate on top, weigh it down and cover the container with a clean towel.
- Ferment at the temperature in the next section and check the surface.
- Check that it is finished. NCHFP says fermentation is complete when bubbling stops.
- Refrigerate. NCHFP says fully fermented kraut can be kept tightly covered in the refrigerator for several months.
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.
Warning
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.
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.
How long sauerkraut takes
The fermentation times in the calculator are the NCHFP times for sauerkraut made from shredded cabbage. The fermentation salt percentage chart compares the salt percentages used for many vegetables.
At 70 to 75°F (21 to 24°C), NCHFP gives about 3 to 4 weeks, which is the calculator's 21 to 28 days. At 60 to 65°F (16 to 18°C) it gives 5 to 6 weeks, which is 35 to 42 days. Penn State Extension gives about 6 weeks at 60 to 65°F, and the calculator keeps NCHFP's 5 to 6 weeks.
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.
Safety
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.
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. The brine food safety guide covers food safety for brines in general.
Note
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.
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.
Problems and what causes them
Pink kraut. NC State Extension lists too much salt (over 2.25 percent), uneven salt distribution and kraut that was not covered or weighted during fermentation as causes, and calls pink sauerkraut unsafe. Mixing the salt through the cabbage evenly and keeping the cabbage under the juice address two of them.
Scum on top. Sources word surface growth differently, so the note below gives each.
Note
Sources word surface growth differently. NCHFP's Dill Pickles page 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.
Soft or slimy kraut. The Humboldt and Del Norte Master Food Preservers say salt under 2 percent can give soft or slimy kraut, and NCHFP says kraut above 75°F (24°C) may become soft. Slimy kraut is discarded, as the warning above says.
The fermented red cabbage guide applies these cabbage figures to red cabbage. Kimchi salts napa cabbage first and rinses it before seasoning. The general method for vegetables is in how to ferment vegetables, and the vegetable brine recipes guide covers vegetables fermented in a water-based brine.
Sauerkraut calculator
Enter your own weight, salt level, choose your salt type, and get the salt by weight and volume and the time.
Open the sauerkraut calculatorFrequently asked questions
What is the salt ratio for sauerkraut?
The calculator uses 2.25 percent of the weight of the shredded cabbage as its standard and 2.5 percent as the upper option. For 5 lb (2.27 kg) of cabbage that is 51 g (1.8 oz) or 56.7 g (2 oz) of salt.
How much salt do I use for 5 pounds of cabbage?
At 2.25 percent, use 51 g (1.8 oz): 3/8 cup of Diamond Crystal kosher, 3 1/2 Tbsp of Morton kosher or 3 Tbsp of table salt. Weigh the salt, because the same volume of different salts weighs different amounts.
How long does sauerkraut take to ferment?
The calculator uses the National Center for Home Food Preservation (NCHFP) times for shredded cabbage: 21 to 28 days at 70 to 75°F (21 to 24°C) and 35 to 42 days at 60 to 65°F (16 to 18°C). Some small-batch recipes give shorter times.
Can I use less salt in sauerkraut?
The calculator does not go below 2.25 percent. NCHFP says salt is vital to the safety and texture of fermented vegetables, and the Humboldt and Del Norte Master Food Preservers (UC Cooperative Extension) say salt under 1.5% lets the cabbage rot and under 2% can give soft or slimy kraut.
Why is my sauerkraut pink?
NC State Extension lists salt over 2.25 percent, uneven salt distribution and kraut that was not kept covered as causes of pink sauerkraut, and calls it unsafe. Discard it.
Can I can the sauerkraut after it ferments?
Fermenting is not canning, and this page gives no canning instructions. Do not can the result unless you follow a tested canning procedure from NCHFP or a university extension service.
Sources
- Sauerkraut (National Center for Home Food Preservation)
- General Information on Fermenting (National Center for Home Food Preservation)
- Vegetable Fermentation, FST-328 (Virginia Cooperative Extension)
- Pickle and Pickle Product Problems (NC State Extension)
- Preserving food at home: Fermentation (University of Minnesota Extension)
- Sauerkraut, Let's Preserve (Penn State Extension)