Vegetable · stem
High water content and mild flavor make celery a good support vegetable in mixed ferments. Stalks retain crunch well. Primary use in Italian-American giardiniera.
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 | 30 g | 10.56 | 3.52 |
| Morton kosher | 30 g | 6.25 | 2.08 |
| Fine sea salt | 30 g | 5.27 | 1.76 |
| Pickling / canning | 30 g | 5.45 | 1.82 |
Slice 5mm. Use as 20% component in giardiniera with cauliflower, carrot, pepperoncini. 3% brine + oregano + fennel seed. 10-14 days. Standalone: shorter ferment (5-7 days) for snacking sticks.
Source: Serious Eats — giardiniera. Last verified 2026-09-24.
3.00% by weight is the default for celery (workable range 2.50%–3.50%). For 1000g celery, that's 30.0g salt. Use non-iodised salt and weigh in grams — teaspoon equivalences vary by salt grain. Source: Serious Eats — giardiniera.
7.0 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 3.80 or below indicates complete primary fermentation.
Slice 5mm. Use as 20% component in giardiniera with cauliflower, carrot, pepperoncini. 3% brine + oregano + fennel seed. 10-14 days. Standalone: shorter ferment (5-7 days) for snacking sticks.
Celery is a stem vegetable. High water content and mild flavor make celery a good support vegetable in mixed ferments. Stalks retain crunch well. Primary use in Italian-American giardiniera. Preferred fermentation style: giardiniera-component, brine-pickle.
A short, honest kit for lacto-fermentation. The scale is the one that matters most — everything here is by weight.
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