Vegetables

Vegetables for lacto-fermentation

Thirty-one 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 · 7

Brussels Sprouts — 2.50% default · 10.0 d at 68 °F · pH 3.50
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
Kale — 2.50% default · 12.0 d at 68 °F · pH 3.40
Mustard Greens (Gai Choy) — 2.50% default · 10.0 d at 68 °F · pH 3.40
Napa Cabbage — 4.00% default · 5.0 d at 68 °F · pH 4.00
Swiss Chard — 2.50% default · 10.0 d at 68 °F · pH 3.50

Cucurbit · 2

Kirby Cucumber — 3.50% default · 7.0 d at 68 °F · pH 3.60
Zucchini — 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 · 9

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
Kohlrabi — 2.50% default · 10.0 d at 68 °F · pH 3.50
Parsnip — 3.00% default · 14.0 d at 68 °F · pH 3.80
Red Beet — 3.00% default · 10.0 d at 68 °F · pH 3.80
Red Radish — 2.50% default · 5.0 d at 68 °F · pH 3.60
Rutabaga — 2.50% default · 14.0 d at 68 °F · pH 3.80
Turnip — 2.50% default · 10.0 d at 68 °F · pH 3.80

Allium · 3

Garlic — 2.50% default · 21.0 d at 68 °F · pH 3.50
Leek — 3.00% default · 10.0 d at 68 °F · pH 3.60
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 · 2

Eggplant — 3.50% default · 10.0 d at 68 °F · pH 4.00
Green (Unripe) Tomato — 4.00% default · 10.0 d at 68 °F · pH 3.80

Stem · 3

Asparagus — 3.00% default · 5.0 d at 68 °F · pH 3.60
Celery — 3.00% default · 7.0 d at 68 °F · pH 3.80
Fennel — 2.50% default · 10.0 d at 68 °F · pH 3.60

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

The kit these ferments assume

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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New to fermenting? See the complete kit, in order →