Salt percentage
1.8% salt — low-salt sauerkraut
Mild salt presence. Cabbage flavor forward. Sauerkraut becomes softer in texture at this level.
Salt calculator
Enter your vegetable weight and a salt percentage. We return the exact salt mass in grams, plus teaspoons for each common grain.
Grain matters: one teaspoon of Diamond Crystal weighs half as much as one teaspoon of fine sea salt. Weigh in grams when you can.
All salt grains
| Grain | Grams | Teaspoons | Tablespoons |
|---|---|---|---|
| Diamond Crystal kosher | 18 g | 6.34 | 2.11 |
| Morton kosher | 18 g | 3.75 | 1.25 |
| Fine sea salt | 18 g | 3.16 | 1.05 |
| Pickling / canning | 18 g | 3.27 | 1.09 |
Safety and use at 1.8%
Acceptable for sauerkraut at 65-72°F with clean equipment. Below recommended NCHFP minimum of 2% — produces faster, softer ferment with less long-term stability. Refrigerate within 14 days.
Technique notes
Medical-diet sauerkraut option. Use only green cabbage (higher natural sugar supports faster LAB establishment). Refrigerate at first bubbling-slowdown sign (typically 10-14 days).
Typical ferments at 1.8%
- sauerkraut low salt
- kraut for low sodium diet
Frequently asked questions
How much salt is 1.8% for fermentation?
1.8% salt = 18.0g salt per 1000g vegetables. For 500g: 9.0g salt. Multiply vegetable weight by 0.018. Use non-iodised salt and weigh in grams — teaspoon equivalences vary by salt grain type.
Is 1.8% salt safe for fermentation?
Acceptable for sauerkraut at 65-72°F with clean equipment. Below recommended NCHFP minimum of 2% — produces faster, softer ferment with less long-term stability. Refrigerate within 14 days.
What does 1.8% salt taste like?
Mild salt presence. Cabbage flavor forward. Sauerkraut becomes softer in texture at this level. Medical-diet sauerkraut option. Use only green cabbage (higher natural sugar supports faster LAB establishment). Refrigerate at first bubbling-slowdown sign (typically 10-14 days).
What ferments use 1.8% salt?
Common ferments at 1.8%: sauerkraut low salt, kraut for low sodium diet. Compatible vegetables: 2 types — see list above for full pairings.
Vegetables at 1.8%
2 vegetables are commonly fermented at 1.8% salt. Each page gives timing at 68 °F, pH target, and species-specific technique.
- Green Cabbage — 14.0d at 68 °F · pH 3.40
- Garlic — 21.0d at 68 °F · pH 3.50
Sources
Salt percentage guidance from the National Center for Home Food Preservation (NCHFP), FDA fermented vegetable guidelines, and Sandor Katz, The Art of Fermentation (Chelsea Green, 2012). Information is provided for educational purposes. Consult your local food safety authority for commercial production. Last verified 2026-05-17.