Kimchi Salt Calculator
Salt amount for a cabbage kimchi brine based on weight and salt percentage.
What it does
Kimchi starts with salted cabbage. The salt pulls water out of the leaves, firms the texture, and sets the conditions for the lactic acid bacteria that will do the fermenting. Getting the amount right is the difference between crisp, sour kimchi and a mushy or moldy batch.
Most home recipes give salt in cups and cabbage in heads, which makes scaling hard. This calculator works from weight instead: enter how much prepared cabbage you have, choose a salt percentage, and get the grams and an approximate spoon count. The percentage applies to the cabbage alone, before any water is added.
Four percent is a solid default for dry salting napa cabbage. That means 40 g of salt per kilogram. The cabbage is salted, left to wilt for a few hours, rinsed, and then dressed. Because rinsing removes some salt, the final salt level in the finished kimchi is lower than the percentage you started with.
Recipe sources land in the same range from different directions. Oregon State Extension describes a brine method with a salt concentration near 3% for the soaking liquid, while NC State gives a home recipe of about 6 to 8 pounds of cabbage with 1.5 cups of coarse salt, which works out near 4 to 5% dry salt. Codex guidance for kimchi allows a finished salt content of 1 to 4%.
The spoon estimate assumes coarse Korean sea salt at about 18 g per tablespoon. Fine table salt packs much tighter, up to 20 g or more per tablespoon, so weigh the salt if you can. A kitchen scale removes the guesswork entirely and is worth using for every batch.
Salt also affects fermentation speed. More salt slows the bacteria and keeps the kimchi crunchy longer. Less salt ferments faster and turns sour sooner. If you store kimchi for months, stay near the upper end of the range; for a quick batch eaten within weeks, the middle is fine.
How to use
- Choose Metric or Imperial for the cabbage weight.
- Enter the weight of trimmed cabbage, not the whole head.
- Set the salt percentage; start at 4% for a standard dry salt.
- Read the salt weight and the approximate tablespoon count.
- Salt the cabbage in layers, wait 2 to 4 hours with a turn at the middle.
- Rinse, drain, taste a leaf, and adjust before adding the paste.
Formula
- cabbage weight
- Prepared cabbage mass in kilograms or pounds.
- salt percentage
- Salt as a percent of the cabbage weight, usually 2% to 6%.
- 18
- Approximate grams per tablespoon of coarse Korean salt.
The percentage is a baker's style ratio against the cabbage, not the total batch. A 2 kg cabbage at 4% always takes 80 g of salt whether the recipe is doubled or halved. Weighing salt beats measuring it because crystal size changes the density, and the 18 g spoon figure is only a guide for coarse salt.
Worked example
Example: 2 kg of napa cabbage at 4%
Metric defaults: 2 kg cabbage, 4% salt.
- Salt: 2 x 1000 x 0.04 = 80 g.
- Spoons: 80 / 18 = 4.44 tablespoons.
- Salt in layers, then rest 2 to 4 hours until the leaves bend without snapping.
- Rinse twice, drain, and squeeze gently.
- Taste a piece of stem; it should be seasoned but not overpowering.
- Tool shows 80 g and 4.44 tbsp.
Reference table
| Cabbage | 3% | 4% | 5% |
|---|---|---|---|
| 1 kg (2.2 lb) | 30 g / 1.67 tbsp | 40 g / 2.22 tbsp | 50 g / 2.78 tbsp |
| 2 kg (4.4 lb) | 60 g / 3.33 tbsp | 80 g / 4.44 tbsp | 100 g / 5.56 tbsp |
| 3 kg (6.6 lb) | 90 g / 5 tbsp | 120 g / 6.67 tbsp | 150 g / 8.33 tbsp |
| 5 kg (11 lb) | 150 g / 8.33 tbsp | 200 g / 11.11 tbsp | 250 g / 13.89 tbsp |
Limits
- Assumes coarse salt at about 18 g per tablespoon; fine salt weighs more per spoon.
- Does not include the salt in fish sauce, shrimp paste, or a pre-made kimchi paste.
- The listed percentage is the dry salt level before rinsing, not the salt in the finished product.
- Does not cover water brine methods, where the salt is measured against the liquid instead.
Common mistakes
- Sizing salt against the jar, the water, or the finished batch instead of the cabbage.
- Using fine table salt by the tablespoon and oversalting the batch.
- Skipping the rinse because the cabbage already tastes salty.
- Salting for 12 hours or more, which makes the leaves limp and translucent.
- Forgetting that fish sauce and shrimp paste add their own salt.
Try it yourself
Quick checks. Answers sit tucked under each question.
1 kg of cabbage at 3%. How much salt?
30 g, about 1.67 tablespoons.
3 kg of cabbage at 5%. How much salt?
150 g, about 8.33 tablespoons.
5 kg of cabbage at 4%. How much salt?
200 g, about 11.11 tablespoons.
Questions
What is the best salt percentage for kimchi?
Four percent dry salt by cabbage weight is a reliable default for napa cabbage. Finished kimchi typically lands between 1 and 4% salt after rinsing, matching Codex guidance for the product.
How long should the cabbage sit in salt?
Two to four hours at room temperature, turning the pile once halfway. The leaves should bend without breaking. Longer salting makes them soft.
Do I rinse the cabbage after salting?
Yes. Rinse two or three times in cold water. Rinsing removes excess surface salt and is why the salt percentage you start with is higher than the salt in the finished kimchi.
Can I use table salt?
You can, but weigh it. Fine salt is much denser than coarse salt, so a tablespoon of table salt holds more sodium and can oversalt the batch.
Does the salt percentage include fish sauce?
No. The calculator covers dry salt only. Add fish sauce or shrimp paste to taste, and remember they raise the overall salt level.
Why did my kimchi not ferment?
Usually too much salt, too cold a spot, or not enough time. Salt above 6% can stall the lactic acid bacteria, and a refrigerator start slows fermentation to weeks instead of days.
Sources
- Codex Standard for Kimchi: salt content and production method
- Oregon State Extension: kimchi basics, brining and salt concentrations
- NC State Extension: how to make kimchi at home