Vegetables

Vegetables for lacto-fermentation

Eighteen species across nine categories — salt percentage, ferment time at 68 °F, target pH, and the technique that works for each. Cited to NCHFP, Sandor Katz, the Noma Guide, and Joy of Pickling.

Leafy · 7

  • Brussels Sprouts — 2.50% default · 10.0 d at 68 °F · pH 3.50
  • Cauliflower — 3.00% default · 10.0 d at 68 °F · pH 3.80
  • Green Cabbage — 2.00% default · 14.0 d at 68 °F · pH 3.40
  • Kale — 2.50% default · 12.0 d at 68 °F · pH 3.40
  • Mustard Greens (Gai Choy) — 2.50% default · 10.0 d at 68 °F · pH 3.40
  • Napa Cabbage — 4.00% default · 5.0 d at 68 °F · pH 4.00
  • Swiss Chard — 2.50% default · 10.0 d at 68 °F · pH 3.50

Cucurbit · 2

  • Kirby Cucumber — 3.50% default · 7.0 d at 68 °F · pH 3.60
  • Zucchini — 3.50% default · 7.0 d at 68 °F · pH 3.60

Pepper · 3

Root · 9

  • Carrot — 3.00% default · 10.0 d at 68 °F · pH 3.80
  • Daikon Radish — 3.00% default · 10.0 d at 68 °F · pH 3.80
  • Ginger Root — 2.50% default · 7.0 d at 68 °F · pH 3.80
  • Kohlrabi — 2.50% default · 10.0 d at 68 °F · pH 3.50
  • Parsnip — 3.00% default · 14.0 d at 68 °F · pH 3.80
  • Red Beet — 3.00% default · 10.0 d at 68 °F · pH 3.80
  • Red Radish — 2.50% default · 5.0 d at 68 °F · pH 3.60
  • Rutabaga — 2.50% default · 14.0 d at 68 °F · pH 3.80
  • Turnip — 2.50% default · 10.0 d at 68 °F · pH 3.80

Allium · 3

  • Garlic — 2.50% default · 21.0 d at 68 °F · pH 3.50
  • Leek — 3.00% default · 10.0 d at 68 °F · pH 3.60
  • Yellow Onion — 3.00% default · 10.0 d at 68 °F · pH 3.80

Legume · 1

  • Green Bean — 3.50% default · 10.0 d at 68 °F · pH 3.80

Pod · 1

  • Okra — 3.50% default · 7.0 d at 68 °F · pH 3.80

Fruit-vegetable · 2

Stem · 3

  • Asparagus — 3.00% default · 5.0 d at 68 °F · pH 3.60
  • Celery — 3.00% default · 7.0 d at 68 °F · pH 3.80
  • Fennel — 2.50% default · 10.0 d at 68 °F · pH 3.60

Want the math? See salt percentage for canonical levels, brine calculator for submerged ferments, or temperature for adjusted timing.