Vegetable · leafy

Cauliflower

Core component of Italian-American giardiniera and Middle Eastern torshi. Florets brine quickly due to surface area. Sharp cruciferous flavor mellows to mild tangy-sweet.

Salt calculator

Enter your vegetable weight and a salt percentage. We return the exact salt mass in grams, plus teaspoons for each common grain.

Vegetable weight

grams

Salt percentage

Salt 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.

30g salt

5.27 tsp 1.76 tbsp 1.06 oz

Based on Fine sea salt at 5.69 g/tsp.

Safe range for lacto-fermentation. 2% is the most common default for cabbage, kimchi and pepper mash.

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

Default salt: 3.00 %
Salt range: 2.50% – 3.50%
Time @ 68 °F: 10.0 days
Target pH: 3.80
Water content: ~92%
Preferred styles: brine pickle escabeche, giardiniera component, torshi

Technique

Break into bite-size florets. For giardiniera: combine with carrot, celery, pepperoncini, garlic in equal parts. Cover with 3% brine + 1 tbsp olive oil per pint + oregano. 10-14 days. For standalone: 3% brine + fennel seed + black peppercorn, 10 days.

Source: Sandor Katz — Wild Fermentation.