Vegetable · leafy
The standard kimchi base. Napa cabbage has looser, more water-dense leaves than green cabbage. Traditional Korean preparation salts at higher % (3.5-5%) during a pre-ferment brining stage to draw water and soften leaves before the paste is added.
Enter your vegetable weight and a salt percentage. We return the exact salt mass in grams, plus teaspoons for each common 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.
| Grain | Grams | Teaspoons | Tablespoons |
|---|---|---|---|
| Diamond Crystal kosher | 40 g | 14.08 | 4.69 |
| Morton kosher | 40 g | 8.33 | 2.78 |
| Fine sea salt | 40 g | 7.03 | 2.34 |
| Pickling / canning | 40 g | 7.27 | 2.42 |
Quarter cabbage lengthwise. Dry-salt at 4% by quarter weight, rest 2-4 hours flipping halfway. Rinse 3x in cold water to remove excess salt. Toss with kimchi paste (gochugaru, ginger, garlic, fish sauce or alternative, carrot, scallion, radish). Pack into jar leaving 2cm headspace. Ferment 3-7 days at 65-70°F then transfer to fridge.