Vegetable · leafy
The canonical lacto-ferment vegetable. Green cabbage is the backbone of traditional sauerkraut across German, Polish, and Russian cuisine. High water content (~92%) means it self-brines when salted and weighted — no added water required. Produces abundant Lactobacillus after 3-5 days at room temperature.
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.
| Grain | Grams | Teaspoons | Tablespoons |
|---|---|---|---|
| Diamond Crystal kosher | 20 g | 7.04 | 2.35 |
| Morton kosher | 20 g | 4.17 | 1.39 |
| Fine sea salt | 20 g | 3.51 | 1.17 |
| Pickling / canning | 20 g | 3.64 | 1.21 |
Shred fine (2-3mm) across the grain. Weigh, salt at 2% of vegetable weight, massage 8-10 minutes until liquid pools. Pack into a weighted crock or jar below brine. Keep 65-72°F for 2-4 weeks depending on taste preference. Taste weekly from day 7.
Source: NCHFP (UGA) — Fermented Sauerkraut. Last verified 2026-07-30.
2.00% by weight is the default for green cabbage (workable range 1.50%–3.00%). For 1000g green cabbage, that's 20.0g salt. Use non-iodised salt and weigh in grams — teaspoon equivalences vary by salt grain. Source: NCHFP (UGA) — Fermented Sauerkraut.
14.0 days at 68°F (20°C). Cooler kitchens (60-65°F) slow fermentation; warmer kitchens (75-80°F) roughly halve the time per 10°F increase. Start tasting from day 5; target pH 3.40 or below indicates complete primary fermentation.
Shred fine (2-3mm) across the grain. Weigh, salt at 2% of vegetable weight, massage 8-10 minutes until liquid pools. Pack into a weighted crock or jar below brine. Keep 65-72°F for 2-4 weeks depending on taste preference. Taste weekly from day 7.
Green Cabbage is a leafy vegetable. The canonical lacto-ferment vegetable. Green cabbage is the backbone of traditional sauerkraut across German, Polish, and Russian cuisine. High water content (~92%) means it self-brines when salted an… Preferred fermentation style: sauerkraut, kimchi-baechu, curtido.
A short, honest kit for lacto-fermentation. The scale is the one that matters most — everything here is by weight.
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