What vegetables work for kimchi component?

8 vegetables in this reference are suited to kimchi component: Carrot, Red Beet, Ginger Root, Turnip, Kohlrabi, Red Radish, Kale, Leek. Each has its own salt percentage and timing — see the individual page for exact numbers.

What is kimchi component?

Vegetables used as an ingredient inside a kimchi blend (alongside cabbage, gochugaru, garlic and fish sauce) rather than fermented alone.

Kimchi Component vegetables — 8 fermentation references

Vegetables for kimchi component

Carrot — 3.00% default · 10.0 d at 68 °F · pH 3.80
Ginger Root — 2.50% default · 7.0 d at 68 °F · pH 3.80
Kale — 2.50% default · 12.0 d at 68 °F · pH 3.40
Kohlrabi — 2.50% default · 10.0 d at 68 °F · pH 3.50
Leek — 3.00% default · 10.0 d at 68 °F · pH 3.60
Red Beet — 3.00% default · 10.0 d at 68 °F · pH 3.80
Red Radish — 2.50% default · 5.0 d at 68 °F · pH 3.60
Turnip — 2.50% default · 10.0 d at 68 °F · pH 3.80

Last verified 2026-09-11. See all fermentation styles or every vegetable.

The kit for kimchi component

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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