Vegetable · root

Turnip

Mild, peppery, slightly sweet. Featured in Middle Eastern torshi (pickled root mix) and regional kimchi variants. Absorbs flavor well from surrounding ferment. Shreds work better than chunks for sauerkraut-style.

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: 10.0 days
Target pH: 3.80
Water content: ~92%
Preferred styles: sauerkraut blend, kimchi component, torshi

Technique

Shred for sauerkraut blend (cabbage + turnip at 70/30). Brine-pickle as cubes: 2.5% brine, 10 days. For Lebanese torshi pink variety: add sliced beet (10% by weight) — turns turnips hot pink from beet pigment.

Source: Taste of Beirut — pink torshi.