Lacto-fermentation, measured.

Salt math for fermentation, solved.

Weigh your cabbage, pepper mash or cucumbers in grams, pick a salt percentage, get the exact salt mass. No sign-up. No ads until you finish the math.

Salt calculator

Enter your vegetable weight and a salt percentage. We return the exact salt mass in grams, plus teaspoons for each common grain.

Vegetable weight

grams

Salt percentage

Salt 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.

20g salt

3.51 tsp 1.17 tbsp 0.71 oz

Based on Fine sea salt at 5.69 g/tsp.

Safe range for lacto-fermentation. 2% is the most common default for cabbage, kimchi and pepper mash.

All salt grains

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

Data we cite on every page

Fermentcalc builds on the National Center for Home Food Preservation (NCHFP), the FDA pH-safety threshold (4.6), USDA canning guidance, Sandor Katz’s Wild Fermentation and Art of Fermentation, the Noma Guide to Fermentation by René Redzepi and David Zilber, and the Joy of Pickling by Linda Ziedrich. Every data-backed page names a source and a last-verified date.