Vegetables

Vegetables for lacto-fermentation

Eighteen species across nine categories — salt percentage, ferment time at 68 °F, target pH, and the technique that works for each. Cited to NCHFP, Sandor Katz, the Noma Guide, and Joy of Pickling.

Leafy · 3

Cauliflower — 3.00% default · 10.0 d at 68 °F · pH 3.80
Green Cabbage — 2.00% default · 14.0 d at 68 °F · pH 3.40
Napa Cabbage — 4.00% default · 5.0 d at 68 °F · pH 4.00

Cucurbit · 1

Kirby Cucumber — 3.50% default · 7.0 d at 68 °F · pH 3.60

Pepper · 3

Bell Pepper — 3.00% default · 7.0 d at 68 °F · pH 3.80
Jalapeño Pepper — 2.50% default · 7.0 d at 68 °F · pH 3.50
Mixed Hot Peppers — 2.50% default · 7.0 d at 68 °F · pH 3.50

Root · 5

Carrot — 3.00% default · 10.0 d at 68 °F · pH 3.80
Daikon Radish — 3.00% default · 10.0 d at 68 °F · pH 3.80
Ginger Root — 2.50% default · 7.0 d at 68 °F · pH 3.80
Red Beet — 3.00% default · 10.0 d at 68 °F · pH 3.80
Turnip — 2.50% default · 10.0 d at 68 °F · pH 3.80

Allium · 2

Garlic — 2.50% default · 21.0 d at 68 °F · pH 3.50
Yellow Onion — 3.00% default · 10.0 d at 68 °F · pH 3.80

Legume · 1

Green Bean — 3.50% default · 10.0 d at 68 °F · pH 3.80

Pod · 1

Okra — 3.50% default · 7.0 d at 68 °F · pH 3.80

Fruit-vegetable · 1

Green (Unripe) Tomato — 4.00% default · 10.0 d at 68 °F · pH 3.80

Stem · 1

Celery — 3.00% default · 7.0 d at 68 °F · pH 3.80

Want the math? See salt percentage for canonical levels, brine calculator for submerged ferments, or temperature for adjusted timing.