1.8% salt for Green (Unripe) Tomato
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 Green (Unripe) Tomato
Unripe green tomatoes only. Ripe tomatoes are too acidic + too soft to lacto-ferment cleanly — they turn to mush and risk mold. Green tomato pickling is a Russian and Eastern European preservation tradition.
Fermentation data
- Default salt
- 4%(you are viewing 1.8%)
- Salt range
- 3.5–5%
- Time at 68°F
- 10.0 days
- pH target
- 3.80
- Water content
- 94%
- Preferred styles
- brine pickle russian, torshi
Note: 1.8% is outside the typical range for Green (Unripe) Tomato (3.5–5%). The recommended default is 4%. View 4% + Green (Unripe) Tomato.
Technique
Firm green tomatoes, whole or halved. 4% brine + 2 garlic cloves + dill flower heads + 1 bay leaf + 3 black peppercorns per pint. Cold ferment: 1 week at 60°F then transfer to fridge for 2 more weeks.
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 Green (Unripe) Tomato
Sources
- Sandor Katz — Wild Fermentation (green tomatoes)
- 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.