Salt percentage
3% salt — brine-pickle standard
Clearly salty — the brine bite you expect in a deli pickle. Most traditional half-sour recipes use 3-3.5% brine (30-35g salt per 1000g water).
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 | 30 g | 10.56 | 3.52 |
| Morton kosher | 30 g | 6.25 | 2.08 |
| Fine sea salt | 30 g | 5.27 | 1.76 |
| Pickling / canning | 30 g | 5.45 | 1.82 |
Safety and use at 3%
The reliable middle for brine-pickling at room temperature. NCHFP recommended floor for brine-pickled cucumbers. Provides safety margin for typical kitchen (65-75°F) at 7-14 day ferment lengths.
Technique notes
For brine-pickling: calculate 3% of total brine weight, not of vegetable weight. E.g., 1kg water = 30g salt. For dry-salting: less common at this %, but used for onions + harder root vegetables.
Typical ferments at 3%
- brine pickle half sour
- giardiniera
- cauliflower brine
Vegetables at 3%
16 vegetables are commonly fermented at 3% salt. Each page gives timing at 68 °F, pH target, and species-specific technique.
- Green Cabbage — 14.0d at 68 °F · pH 3.40
- Kirby Cucumber — 7.0d at 68 °F · pH 3.60
- Jalapeño Pepper — 7.0d at 68 °F · pH 3.50
- Mixed Hot Peppers — 7.0d at 68 °F · pH 3.50
- Daikon Radish — 10.0d at 68 °F · pH 3.80
- Carrot — 10.0d at 68 °F · pH 3.80
- Red Beet — 10.0d at 68 °F · pH 3.80
- Garlic — 21.0d at 68 °F · pH 3.50
- Ginger Root — 7.0d at 68 °F · pH 3.80
- Yellow Onion — 10.0d at 68 °F · pH 3.80
- Turnip — 10.0d at 68 °F · pH 3.80
- Green Bean — 10.0d at 68 °F · pH 3.80
- Cauliflower — 10.0d at 68 °F · pH 3.80
- Okra — 7.0d at 68 °F · pH 3.80
- Bell Pepper — 7.0d at 68 °F · pH 3.80
- Celery — 7.0d 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.