Salt percentage
2.25% salt — lightly-salted brine-pickle
Clean, mild. Let the vegetable's natural sweetness through. Less brine coating on the palate.
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 | 22.5 g | 7.92 | 2.64 |
| Morton kosher | 22.5 g | 4.69 | 1.56 |
| Fine sea salt | 22.5 g | 3.95 | 1.32 |
| Pickling / canning | 22.5 g | 4.09 | 1.36 |
Safety and use at 2.25%
Good for brine-pickling cucumbers, peppers, and similar high-moisture vegetables. Below 3% is acceptable only for short ferments (<7 days) at <72°F. Not recommended for long ferments or warm rooms.
Technique notes
Use when you want a mild pickle — e.g. pepper jars for sandwich garnish. At this salt level, monitor daily and refrigerate at first taste-check-pass.
Typical ferments at 2.25%
- brine pickle modern half sour
- pepper fermentation
Vegetables at 2.25%
6 vegetables are commonly fermented at 2.25% salt. Each page gives timing at 68 °F, pH target, and species-specific technique.
- Green Cabbage — 14.0d at 68 °F · pH 3.40
- Jalapeño Pepper — 7.0d at 68 °F · pH 3.50
- Mixed Hot Peppers — 7.0d at 68 °F · pH 3.50
- Garlic — 21.0d at 68 °F · pH 3.50
- Ginger Root — 7.0d at 68 °F · pH 3.80
- Turnip — 10.0d at 68 °F · pH 3.80
Sources
Salt percentage guidance from the National Center for Home Food Preservation (NCHFP), FDA fermented vegetable guidelines, and Sandor Katz, The Art of Fermentation (Chelsea Green, 2012). Information is provided for educational purposes. Consult your local food safety authority for commercial production.