1.8% 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.

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.

18g salt

3.16 tsp 1.05 tbsp 0.63 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	18 g	6.34	2.11
Morton kosher	18 g	3.75	1.25
Fine sea salt	18 g	3.16	1.05
Pickling / canning	18 g	3.27	1.09

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 1.8%)
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: 1.8% 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 1.8%

Medical-diet sauerkraut option. Use only green cabbage (higher natural sugar supports faster LAB establishment). Refrigerate at first bubbling-slowdown sign (typically 10-14 days).

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

Explore other salt levels for Kohlrabi

1.5% — minimum safe
1.8% — low-salt sauerkraut (current)
2% — standard sauerkraut
2.25% — lightly-salted brine-pickle
2.5% — standard hot sauce
3% — brine-pickle standard
3.5% — kimchi rinse stage
4% — traditional kimchi / kvass

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.