Vegetable · allium

Lacto-fermenting leek: 3.00% salt, 10.0days at 68 °F

A mild allium that ferments into a savory, oniony condiment without the harsh bite of raw leek. Often fermented as a component of kimchi and mixed-vegetable ferments rather than alone. Thorough washing between the layers is essential — grit hides in the tightly furled stalk.

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: 3.60
Water content: ~83%
Preferred styles: lacto ferment, kimchi component, mixed veg component

Technique

Split lengthwise and rinse well between the layers, then slice into half-moons. Salt at 3% of weight and pack firmly, or brine at 3% (30g salt per liter). Ferment 7-14 days at 65-72°F. Use as a sharp, savory accent; pairs naturally with fermented garlic and ginger.

Source: NCHFP (UGA) — fermented brine-pickle method. Last verified 2026-06-27.

Frequently asked questions

What percent salt for fermenting leek?

3.00% by weight is the default for leek (workable range 2.50%–3.50%). For 1000g leek, that's 30.0g salt. Use non-iodised salt and weigh in grams — teaspoon equivalences vary by salt grain. Source: NCHFP (UGA) — fermented brine-pickle method.

How long to ferment leek?

10.0 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 3.60 or below indicates complete primary fermentation.

What's the best technique for fermenting leek?

What category is leek for fermentation?

Leek is a allium vegetable. A mild allium that ferments into a savory, oniony condiment without the harsh bite of raw leek. Often fermented as a component of kimchi and mixed-vegetable ferments rather than alone. Thorough washin… Preferred fermentation style: lacto-ferment, kimchi-component, mixed-veg-component.

The kit for fermenting Leek

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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