Temperature / 66–70°F / Kohlrabi
Kohlrabi at 66–70°F: 10 days
66–70°F spans the standard 68°F baseline — most published timings assume this range. Target pH 3.50 · default salt 2.50%.
Temperature & timing
Most published recipes assume a 68 °F kitchen. Enter the base days for your recipe and the temperature you actually have — we return the adjusted fermentation time.
Safety at 66–70°F
Standard temperate ferment zone. Ideal for most kitchens. LAB dominance immediate. Pathogen risk minimal. NCHFP-recommended baseline for home ferments. Slightly below 68°F reference gives a modest speed reduction.
At this range: Default recommendation. Works for every lacto-ferment style. First-time fermenters should aim for this range. Visible bubbling activity starts day 2-3 and is obviously vigorous.
About kohlrabi
Kohlrabi — the German turnip — is a Brassica oleracea cultivar grown for its bulbous, swollen stem rather than its root. Crisp, mild, and slightly sweet raw, it ferments into a snappy, slightly tangy pickle that retains its crunch for months. Common in Czech, German, and Korean cooking; in kimchi tradition it appears as a component in mixed-vegetable variants. The white-skinned variety ferments faster than purple; either works.
Technique
Peel the tough outer skin (it can be thick — peel deep enough to remove all woody fibers). Cut into 1-cm matchsticks or 5-mm rounds. Pack into a jar with one bay leaf, a teaspoon of caraway seed, and a thin slice of horseradish or one crushed garlic clove per quart. Cover with 2.5% brine, weight, leave 1 inch headspace. Ferment 7-14 days at 65-72°F. Done when fully sour but still crisp at the bite. Refrigerate; will hold 4+ months.
- Time @ 68°F
- 10.0 days
- Time @ 66–70°F
- 10 days
- Water content
- 90%
Kohlrabi at other temperatures
Other root ferments at 66–70°F
- Daikon Radish — 10 days
- Carrot — 10 days
- Red Beet — 10 days
- Ginger Root — 7.0 days
Sources
For educational use only. Consult your local food safety authority for commercial production. Last verified 2026-09-06.
Frequently asked questions
How long does kohlrabi take to ferment at 66–70°F?
About 10 days at 66–70°F (18.89–21.11°C) — 1× the speed of the 10.0-day baseline at 68°F. Start tasting from day 5 regardless of temperature; target pH is 3.50 or below.
Is 66–70°F safe for fermenting kohlrabi?
Standard temperate ferment zone. Ideal for most kitchens. LAB dominance immediate. Pathogen risk minimal. NCHFP-recommended baseline for home ferments. Slightly below 68°F reference gives a modest speed reduction.
What salt percentage for kohlrabi at this temperature?
Salt percentage doesn't change with temperature — 2.50% by weight is still the default for kohlrabi (workable range 2.00%–3.00%). Temperature changes speed, not the salt ratio.
The kit for fermenting kohlrabi at 66–70°F
A short, honest kit for lacto-fermentation. The scale is the one that matters most — everything here is by weight.
- Digital kitchen scale (0.1 g)Salt % is by weight, not volume — a 0.1 g scale is what makes the math above accurate.View on Amazon →
- Glass fermentation weightsKeep vegetables submerged under the brine line so they ferment safely without mould.View on Amazon →
- Airlock fermentation lidsLet CO₂ escape while keeping oxygen out — wide-mouth lids that fit standard jars.View on Amazon →
- Wide-mouth mason jarsThe workhorse vessel for kraut, kimchi and brine pickles — 1 qt and ½ gal sizes.View on Amazon →
- Pickling / fine sea saltPure salt with no iodine or anti-caking agents, which can cloud brine and inhibit fermentation.View on Amazon →
- Stoneware fermentation crockFor scaling past the jar — a water-sealed crock for 5 L+ batches with built-in weights.View on Amazon →
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