Salt percentage
4% salt — traditional kimchi / kvass
Strong salt presence pre-rinse; after rinse/dilution, moderate salt with full flavor. Kvass at 4% brine retains vegetable sweetness underneath saltiness.
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 | 40 g | 14.08 | 4.69 |
| Morton kosher | 40 g | 8.33 | 2.78 |
| Fine sea salt | 40 g | 7.03 | 2.34 |
| Pickling / canning | 40 g | 7.27 | 2.42 |
Safety and use at 4%
High enough for long warm-room ferments (up to 30 days at 75°F+) with safety margin. Traditional Korean kimchi recipes use 4% salt (then rinse). Russian kvass uses 3-4% brine for long slow ferments.
Technique notes
Never use 4% for final dry-salted sauerkraut — way too salty. Only for pre-ferment rinse stages or for dilute brines (kvass) where the resulting beverage is drunk diluted or cooking vinegar.
Typical ferments at 4%
- kimchi baechu traditional
- beet kvass
- sour pickle full
Vegetables at 4%
7 vegetables are commonly fermented at 4% salt. Each page gives timing at 68 °F, pH target, and species-specific technique.
- Napa Cabbage — 5.0d at 68 °F · pH 4.00
- Kirby Cucumber — 7.0d at 68 °F · pH 3.60
- Daikon Radish — 10.0d at 68 °F · pH 3.80
- Red Beet — 10.0d at 68 °F · pH 3.80
- Green Bean — 10.0d at 68 °F · pH 3.80
- Okra — 7.0d at 68 °F · pH 3.80
- Green (Unripe) Tomato — 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.