Kimchi Salt and Ingredient Calculator
Calculate the right amount of salt, gochugaru, and other ingredients for any batch size of traditional kimchi.
Scales from small jars to large batches.
Traditional kimchi ratios:
Kimchi is a Korean lacto-fermented vegetable dish, most commonly made from napa cabbage (baechu-kimchi). The ratios below are based on traditional recipes where salt draws water from the cabbage before fermentation, and the paste creates the flavor profile.
Salting phase (drawing water):
Salt for initial brine = Cabbage weight × 2–3%
The cabbage is salted, massaged, and left for 1–2 hours (or overnight) to wilt and release water. This is different from sauerkraut — kimchi uses a higher initial salt that is then partially rinsed off.
Paste ingredients (per 1 kg of cabbage):
| Ingredient | Amount | Notes |
|---|---|---|
| Gochugaru (Korean chili flakes) | 50–80g | Mild to hot |
| Fish sauce | 30–50ml | Omit for vegan; use soy sauce |
| Salted shrimp (saeujeot) | 20–30g | Optional, adds umami |
| Garlic | 30–50g (6–10 cloves) | Essential |
| Ginger | 10–20g | Fresh grated |
| Sugar or Asian pear | 10–15g | Balances heat |
| Green onions | 100g | Cut into 1" pieces |
| Daikon radish | 150–200g | Julienned |
Worked example:
2 kg napa cabbage batch:
- Salting brine: 2,000g × 2.5% = 50g salt (or 3–4 tablespoons)
- Gochugaru: 50g × 2 = 100–160g (adjust to your heat preference)
- Fish sauce: 40ml × 2 = 80ml (about 5.5 tablespoons)
- Garlic: 40g × 2 = 80g (about 12–16 medium cloves)
- Ginger: 15g × 2 = 30g (about 3 tablespoons grated)
Fermentation timeline:
- Room temperature (68–72°F): 1–5 days until tangy, then refrigerate
- Refrigerator only: Ferments slowly over 2–4 weeks — milder flavor
- Traditional (onggi pots, outdoors): Months to years for deep fermentation
Storage:
Kimchi keeps for 3–6 months refrigerated. It becomes more sour and pungent over time. “Overripe” kimchi (mukeunji) is excellent in kimchi jjigae (stew) and fried rice — don’t throw it out.
Vegan kimchi:
Replace fish sauce with soy sauce or doenjang (fermented soybean paste). Omit salted shrimp. Add a tablespoon of miso for umami depth. The result ferments equally well — lactic acid bacteria don’t require fish.