Vegetable · pepper

Bell Pepper

Sweet, no-heat pepper. Good base for fermented sweet-hot sauce (60/40 bell/hot blend). Also classic brine-pickle component. Red bell has highest sugar content = most vigorous ferment; green bell is more grassy.

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: 7.0 days
Target pH: 3.80
Water content: ~93%
Preferred styles: lacto hot sauce mild, brine pickle, mixed veg component

Technique

For hot sauce blend: 60% bell + 40% hot, puree, 2.5% salt, 10-14 days. For pickle: 5mm strips, 3% brine + garlic + thyme, 7 days. Red bell > green bell for flavor depth.

Source: NCHFP — Hot Sauce (pepper varieties).