Vegetable Brine Recipes: Salt and Time by Vegetable
Published
Most vegetable brines in the calculator are one of two salt-water ferments. A 5% brine is 47.3 g (1.67 oz) of salt in 1 quart (0.95 L) of water, and a 3% brine is 28.4 g (1 oz). Both are enough for about 2 lb (0.91 kg) of vegetables, and both ferment for 21 to 42 days, depending on room temperature.
These are salt-brine ferments only. Vinegar pickling and canning are different processes that the calculator does not cover.
The basic brine
Illinois Extension gives a 5% brine for whole or large pieces and a 3% brine for shredded vegetables. In the calculator, each is a percentage of the water's weight. The amounts below are for 1 quart of water.
- 5% brine, for whole or large pieces: 47.3 g (1.67 oz) of salt. That is 3/8 cup Diamond Crystal, 3 1/2 Tbsp Morton kosher or 2 1/2 Tbsp table salt.
- 3% brine, for shredded vegetables: 28.4 g (1 oz) of salt. That is 3 1/2 Tbsp Diamond Crystal, 2 Tbsp Morton kosher or 1 1/2 Tbsp table salt.
The Brine Math sheet, from the Inyo-Mono Master Food Preserver Program, gives the 2% to 10% range in the note below. The same volume of different salts weighs different amounts, so weigh the salt. Brine percentages explained covers how the percentage becomes grams.
The default water is 0.5 quart per pound of vegetables, the proportion K-State Extension gives for a 1-quart jar. Cover the vegetables completely, with 1 to 2 inches of brine above the produce (University of Minnesota Extension).
| 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.
Warnings
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.
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.
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.
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
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.
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.
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.
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.
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.
| 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.
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.
Salt and time for two examples
Green beans use the Firm 5% brine by default.
| 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.
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.
| Room temperature | Time |
|---|---|
| 60°F (16°C) | 35 to 42 days |
| 68°F (20°C) | 21 to 28 days |
Jalapeños default to the Firm 5% brine, because an extension publication names peppers at that strength.
| 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.
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.
| Room temperature | Time |
|---|---|
| 60°F (16°C) | 35 to 42 days |
| 68°F (20°C) | 21 to 28 days |
Which strength for which vegetable
Most vegetables have a 5% Firm brine and a 3% Standard brine. Illinois Extension says whole and large pieces should use 5% and calls 3% generally safe for shredded vegetables. The 11 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% in the calculator.
- Cucumbers: 5% by default, with 3.5% and 7.6% as options. How to make brine pickles and the fermented cucumber pickles guide cover them.
- Carrots: 5% by default, 3% as Standard, and 2.5% of the weight for grated carrots salted dry. Illinois Extension does not name carrots. The fermented root vegetables guide covers them.
- Beets, radishes, cauliflower, asparagus, Brussels sprouts, zucchini, turnips and green tomatoes: 5% by default and 3% as Standard. Turnips and zucchini also have a 2.5% dry-salt option for shredded or sliced pieces.
- Green beans: 5% by default and 3% as Standard. The fermented cauliflower and green vegetables guide covers them.
- Garlic: 5% by default and 3% as Standard. Garlic uses 0.6 quart of water per pound of garlic instead of 0.5.
- Jalapeños, bell peppers and okra: 5% by default and 3% as an option. Only one okra recipe was found. The fermented peppers, tomatoes, okra and zucchini guide covers them.
- Cabbage: dry-salted, not brined. Sauerkraut and red cabbage use 2.25% or 2.5% of the cabbage's weight, covered in the sauerkraut salt ratio guide. Kimchi uses about 2.5% on the napa cabbage before rinsing.
The sources do not agree on every figure. For beets, America's Test Kitchen's recipe states 2 percent and its amounts work out to about 1.8% of the water, and the University of Michigan recipe to about 1.8% to 3.8%, both below Illinois Extension's 3%. The calculator does not go below 3%. For green beans, Mother Earth News uses about 4.5%. Compare recipes by grams.
The fermentation salt percentage chart covers the salt percentages for fermented vegetables.
Time
Every brine vegetable except cucumbers uses the same general extension guidance: 3 to 4 weeks at 68 to 72°F (20 to 22°C) from University of Minnesota Extension and Illinois Extension, not written for each vegetable. Recipes give shorter times, such as 7 days for beets from America's Test Kitchen, which then tastes daily and found a 9 day ferment its favorite, and the calculator uses the longer minimum. The 60 to 67°F (16 to 19°C) row is an inference, as the note below says. Cucumber pickles use NCHFP's bands of 70 to 75°F and 55 to 65°F.
A ferment is ready when the pH is 4.60 or lower and bubbling has stopped, according to University of Minnesota Extension.
Flavorings
The calculator does not calculate spices or aromatics. NCHFP's fermented dill pickle recipe lists dill, garlic, dried red peppers and mixed pickling spices as ingredients, and it also adds 1/4 cup of 5% vinegar and gives canning instructions, which this calculator does not cover. Virginia Cooperative Extension lists mold spores on garlic or spices as a cause of surface mold in pickles.
Steps
- Weigh the vegetables and the salt.
- Dissolve the salt in the water.
- Pack the vegetables in a clean, non-metal container and cover them with the brine.
- Weigh the vegetables down so they stay under the liquid.
- Ferment at 68 to 72°F (20 to 22°C) and check the container.
- Refrigerate when the vegetables taste right and the pH is 4.60 or lower.
The full method is in how to ferment vegetables.
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.
Warning
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.
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.
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
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
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.
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
Fermentation times for these 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.
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
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.
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.
Use the calculator for your own weight, vegetable and salt type.
Frequently asked questions
What is the basic brine for fermenting vegetables?
Illinois Extension gives a 3% brine for shredded vegetables and a 5% brine for whole or large pieces. In the calculator, 5% is 47.3 g of salt in 1 quart (0.95 L) of water and 3% is 28.4 g.
How much brine do I need for 2 pounds of vegetables?
The calculator's default is 0.5 quart of water per pound, so 2 lb (0.91 kg) takes 1 quart (0.95 L). Use enough brine to cover the vegetables completely, with 1 to 2 inches of brine above them.
Which vegetables use a 5% brine by default?
Cucumbers, jalapeños, bell peppers, okra, and the 11 whole-piece vegetables: carrots, beets, radishes, green beans, cauliflower, garlic, turnips, asparagus, zucchini, Brussels sprouts and green tomatoes. The 3% brine, the strength for shredded vegetables, stays available for each of them.
Do these recipes use vinegar?
No. These are salt-brine ferments only. The calculator does not calculate vinegar, and vinegar pickling and canning are not covered.
How long does a vegetable brine ferment take?
21 to 42 days in the calculator: 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 most vegetables. These times follow general extension guidance, not a source written for each vegetable.
Can I use less salt?
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.
Sources
- Fermenting (University of Illinois Extension)
- How to make fermented pickles (University of Minnesota Extension)
- Dill Pickles, fermented (National Center for Home Food Preservation)
- Brine Math (Inyo-Mono Master Food Preserver Program, UC Cooperative Extension)
- Preparing Fermented Fruits and Vegetables at Home (UC Davis)
- Vegetable Fermentation, FST-328 (Virginia Cooperative Extension)