1.8% salt for Yellow Onion
10.0 days at 68 °F · pH target 3.80 · 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 | 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 Yellow Onion
Strong sulfur compounds mellow during fermentation. Results sweeter and milder than raw. Often fermented as half-moon slices or whole small pearl onions.
Fermentation data
- Default salt
- 3%(you are viewing 1.8%)
- Salt range
- 2.5–3.5%
- Time at 68°F
- 10.0 days
- pH target
- 3.80
- Water content
- 89%
- Preferred styles
- brine pickle, escabeche component
Note: 1.8% is outside the typical range for Yellow Onion (2.5–3.5%). The recommended default is 3%. View 3% + Yellow Onion.
Technique
Slice thin (3mm) or use whole pearl onions. Cover with 3% brine + 1 bay leaf + 1 tsp coriander seeds per pint. 10-14 days. For mixed ferments, add at 20% of primary vegetable weight.
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 Yellow Onion
Sources
- Cultures for Health — lacto onions
- 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.