1.5% salt for Red Radish
5.0 days at 68 °F · pH target 3.60 · 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 Red Radish
Small red globe radishes ferment quickly and tint the brine a vivid pink. Their high water content and thin skins mean they sour in under a week, developing a mellow, slightly fizzy bite far gentler than raw radish. A common quick component in mixed-vegetable ferments and Korean-style banchan.
Fermentation data
- Default salt
- 2.5%(you are viewing 1.5%)
- Salt range
- 2–3%
- Time at 68°F
- 5.0 days
- pH target
- 3.60
- Water content
- 95%
- Preferred styles
- brine pickle, lacto ferment, kimchi component
Note: 1.5% is outside the typical range for Red Radish (2–3%). The recommended default is 2.5%. View 2.5% + Red Radish.
Technique
Trim and halve or quarter larger radishes; leave small ones whole. Pack into a jar and cover with a 2.5% salt brine (25g salt per liter). Weigh below the brine and ferment 3-7 days at 65-72°F — taste from day 3. Refrigerate once pleasantly sour to keep the snap.
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 Red Radish
Sources
- NCHFP (UGA) — fermented brine-pickle method
- 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.
The kit for fermenting Red Radish
A short, honest kit for lacto-fermentation. The scale is the one that matters most — everything here is by weight.
- Digital kitchen scale (0.1 g)Salt % is by weight, not volume — a 0.1 g scale is what makes the math above accurate.View on Amazon →
- Glass fermentation weightsKeep vegetables submerged under the brine line so they ferment safely without mould.View on Amazon →
- Airlock fermentation lidsLet CO₂ escape while keeping oxygen out — wide-mouth lids that fit standard jars.View on Amazon →
- Wide-mouth mason jarsThe workhorse vessel for kraut, kimchi and brine pickles — 1 qt and ½ gal sizes.View on Amazon →
- Pickling / fine sea saltPure salt with no iodine or anti-caking agents, which can cloud brine and inhibit fermentation.View on Amazon →
- Stoneware fermentation crockFor scaling past the jar — a water-sealed crock for 5 L+ batches with built-in weights.View on Amazon →
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