A kimchi salt calculator determines the exact amount of coarse salt for brining napa cabbage and scales all kimchi paste ingredients to your batch size. Whether you are making a traditional batch with fish sauce, a quick weeknight kimchi, or a fully vegan version, getting the salt ratio and paste proportions right is the key to achieving authentic flavor and safe fermentation.
Batch Size Presets
Kimchi Parameters
Stage 1: Brining Salt
Salt the quartered cabbage and let sit for 6-12 hours, turning every 2 hours.
After brining, rinse the cabbage 3 times and squeeze out excess water thoroughly.
Stage 2: Kimchi Paste
Mix these ingredients into a paste and massage into the brined, rinsed cabbage.
Vegetable Additions
Cut vegetables into matchsticks or thin slices and mix with the paste before combining with cabbage.
Jar Sizing
Leave at least 1 inch of headspace in each jar for expansion during fermentation.
Fermentation Guide
Ferment at room temperature (65-75 °F / 18-24 °C). Burp the jar daily to release gas.
Kimchi Making Tips
Use coarse sea salt or Korean solar salt (cheonilyeom) for brining. Avoid fine table salt or iodized salt, which can make kimchi mushy or inhibit fermentation.
After brining, rinse the cabbage thoroughly 3 times under cold water and squeeze out as much water as possible. This prevents your kimchi from being too salty.
Pack the kimchi tightly into jars, pressing down to eliminate air pockets. The paste should fill all gaps between the cabbage leaves.
Wear food-safe gloves when mixing kimchi paste into cabbage. Gochugaru and chili paste can irritate and stain your hands.
How to Use the Kimchi Salt Calculator
Making homemade kimchi can feel intimidating when you are not sure how much salt, gochugaru, or fish sauce to use. This free kimchi salt calculator takes the guesswork out of the process by scaling every ingredient to your exact batch size. Just enter the weight of your napa cabbage, choose your preferred style, and get a complete ingredient list for both the brining stage and the kimchi paste.
Step 1: Enter Your Cabbage Weight
Weigh your napa cabbage before cutting it. You can enter the weight in pounds or kilograms using the unit toggle. If you are not sure of the weight, use one of the batch size presets: 1 head is approximately 2 pounds, which is a great starter batch. For larger batches, the 5 lb and 10 lb presets scale everything proportionally.
Step 2: Choose Your Kimchi Style
Select from three styles. Traditional uses fish sauce for deep umami flavor and follows the classic Korean method. Quick uses the same ingredients but is designed for a shorter fermentation. Vegan replaces fish sauce with soy sauce and shows optional additions like miso paste for umami depth. The calculator adjusts the ingredient list based on your selection.
Step 3: Follow the Two-Stage Process
Kimchi requires two stages. In Stage 1, you salt the quartered cabbage with coarse sea salt and let it sit for 6 to 12 hours. This draws out moisture and softens the leaves. After brining, rinse the cabbage three times and squeeze it dry. In Stage 2, you mix the kimchi paste -- gochugaru, garlic, ginger, fish sauce (or soy sauce), sugar, and rice flour paste -- and massage it between every leaf of the cabbage. The calculator shows exact amounts for both stages.
Step 4: Add Vegetables and Pack into Jars
The calculator also scales the vegetable additions: green onions, daikon radish, and carrot. Cut them into matchsticks or thin slices and mix them with the paste before combining everything with the cabbage. The jar sizing section tells you exactly how many pint or quart jars you need for your batch. Pack the kimchi tightly, leaving an inch of headspace, and seal the jars.
Step 5: Ferment to Your Taste
Leave the jars at room temperature (65 to 75 degrees Fahrenheit) for 1 to 2 days for a mild, fresh kimchi, or 3 to 5 days for a more sour, tangy result. Burp the jars daily by briefly opening the lid to release carbon dioxide. Once the kimchi reaches your preferred level of sourness, transfer the jars to the refrigerator where the fermentation will slow dramatically. Properly stored kimchi keeps for 3 to 6 months and continues to develop flavor over time.
FAQ
Is this kimchi calculator really free?
Yes, the kimchi salt calculator is completely free with no limits and no account required. All calculations happen in your browser -- nothing is stored or sent anywhere.
Is my data safe and private?
Absolutely. Every calculation runs entirely in your browser using JavaScript. No data is sent to any server, stored in any database, or shared with anyone. You can even use the tool offline once the page has loaded.
How much salt do I need to brine cabbage for kimchi?
The standard ratio is about half a cup of coarse sea salt per 2 pounds of napa cabbage for the initial brining stage. The cabbage is salted and left for 6 to 12 hours to draw out moisture, then rinsed thoroughly before adding the kimchi paste.
What is gochugaru and can I substitute it?
Gochugaru is Korean red pepper flakes made from sun-dried chili peppers. It has a smoky, slightly sweet heat that is essential to traditional kimchi flavor. In a pinch you can substitute crushed red pepper flakes, but the flavor will be different. There is no perfect substitute for gochugaru.
How do I make vegan kimchi?
Replace fish sauce with soy sauce or tamari, and optionally add a tablespoon of miso paste for umami depth. Skip any shrimp paste or anchovy sauce. The fermentation process and all other ingredients remain the same, and vegan kimchi ferments just as well.
How long does kimchi need to ferment?
For a mildly tangy kimchi, ferment at room temperature (65 to 75 degrees Fahrenheit) for 1 to 2 days, then refrigerate. For a more sour, deeply fermented flavor, leave it at room temperature for 3 to 5 days before refrigerating. Taste daily to find your preference.
What size jar do I need for kimchi?
As a rough guide, 1 pound of cabbage yields about 1 pint of packed kimchi after brining and mixing with paste. A quart mason jar holds about 2 pounds worth, and a half-gallon jar holds about 4 to 5 pounds. Leave at least an inch of headspace for expansion during fermentation.
How long does homemade kimchi last in the refrigerator?
Properly stored homemade kimchi lasts 3 to 6 months in the refrigerator and continues to develop flavor over time. It becomes more sour as it ages. Always use clean utensils when serving to prevent contamination and keep the jar tightly sealed.