1.5% salt for Kohlrabi
10.0 days at 68 °F · pH target 3.50 · outside typical range
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 | 15 g | 5.28 | 1.76 |
| Morton kosher | 15 g | 3.13 | 1.04 |
| Fine sea salt | 15 g | 2.64 | 0.88 |
| Pickling / canning | 15 g | 2.73 | 0.91 |
About Kohlrabi
Kohlrabi — the German turnip — is a Brassica oleracea cultivar grown for its bulbous, swollen stem rather than its root. Crisp, mild, and slightly sweet raw, it ferments into a snappy, slightly tangy pickle that retains its crunch for months. Common in Czech, German, and Korean cooking; in kimchi tradition it appears as a component in mixed-vegetable variants. The white-skinned variety ferments faster than purple; either works.
Fermentation data
- Default salt
- 2.5%(you are viewing 1.5%)
- Salt range
- 2–3%
- Time at 68°F
- 10.0 days
- pH target
- 3.50
- Water content
- 90%
- Preferred styles
- brine pickle, kimchi component
Note: 1.5% is outside the typical range for Kohlrabi (2–3%). The recommended default is 2.5%. View 2.5% + Kohlrabi.
Technique
Peel the tough outer skin (it can be thick — peel deep enough to remove all woody fibers). Cut into 1-cm matchsticks or 5-mm rounds. Pack into a jar with one bay leaf, a teaspoon of caraway seed, and a thin slice of horseradish or one crushed garlic clove per quart. Cover with 2.5% brine, weight, leave 1 inch headspace. Ferment 7-14 days at 65-72°F. Done when fully sour but still crisp at the bite. Refrigerate; will hold 4+ months.
Salt level notes at 1.5%
Only for experienced fermenters who can control temperature and inspect daily. Not a beginner salt level — the safety margin is too thin. If testing, start at 2% and only reduce after 5+ successful 2% ferments.
Safety: Safe range for lacto-fermentation. 2% is the most common default for cabbage, kimchi and pepper mash.
Explore other salt levels for Kohlrabi
Sources
- Katz — The Art of Fermentation (p. 99, Brassicas)
- NCHFP (UGA) — Fermented and Pickled Products
- Sandor Katz, The Art of Fermentation (Chelsea Green, 2012)
For educational use only. Consult your local food safety authority for commercial production.