Vegetable · leafy

Lacto-fermenting kale: 2.50% salt, 12.0days at 68 °F

A sturdy brassica leaf that ferments into a robust, earthy kraut. Tougher and lower-water than cabbage, kale is usually destemmed and blended with shredded cabbage or salted firmly on its own. The thick leaves keep good texture and don't collapse the way tender greens do.

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.

25g salt

4.39 tsp 1.46 tbsp 0.88 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	25 g	8.8	2.93
Morton kosher	25 g	5.21	1.74
Fine sea salt	25 g	4.39	1.46
Pickling / canning	25 g	4.55	1.52

Default salt: 2.50 %
Salt range: 2.00% – 3.00%
Time @ 68 °F: 12.0 days
Target pH: 3.40
Water content: ~84%
Preferred styles: sauerkraut blend, kimchi component, lacto ferment

Technique

Strip leaves from the stems and chop or chiffonade. Salt at 2.5% of leaf weight and massage 5-8 minutes until wilted and weeping — the lower water content needs more massaging than cabbage. Pack tightly below the brine and ferment 7-18 days at 65-72°F. Blends well 50/50 with green cabbage.

Source: NCHFP (UGA) — Fermented Sauerkraut method. Last verified 2026-06-27.

Frequently asked questions

What percent salt for fermenting kale?

2.50% by weight is the default for kale (workable range 2.00%–3.00%). For 1000g kale, that's 25.0g salt. Use non-iodised salt and weigh in grams — teaspoon equivalences vary by salt grain. Source: NCHFP (UGA) — Fermented Sauerkraut method.

How long to ferment kale?

12.0 days at 68°F (20°C). Cooler kitchens (60-65°F) slow fermentation; warmer kitchens (75-80°F) roughly halve the time per 10°F increase. Start tasting from day 5; target pH 3.40 or below indicates complete primary fermentation.

What's the best technique for fermenting kale?

What category is kale for fermentation?

Kale is a leafy vegetable. A sturdy brassica leaf that ferments into a robust, earthy kraut. Tougher and lower-water than cabbage, kale is usually destemmed and blended with shredded cabbage or salted firmly on its own. The thi… Preferred fermentation style: sauerkraut-blend, kimchi-component, lacto-ferment.

The kit for fermenting Kale

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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