Kimchi recipe calculator

Enter the cabbage weight, choose the heat level and calculate every ingredient.

Heat level
Applies to gochugaru.
After salting and draining, the cabbage weighs about 0.8 kg.

Quantities and method

IngredientsMethod
  1. Step 1
    • Napa cabbage1 kg
    • Saltafter calculation

    Rub the cabbage with salt, rest for about 2 hours and turn every 30 minutes. Rinse 2–3 times and drain thoroughly.

  2. Step 2
    • Rice flourafter calculation
    • Waterafter calculation

    Whisk rice flour into cold water, bring to a boil and stir for 1–2 minutes until thick. Cool completely.

  3. Step 3
    • Carrot64 g
    • Korean radish96 g

    Cut the carrot and radish into fine strips.

  4. Step 4
    • Garlicafter calculation
    • Gingerafter calculation
    • Onionafter calculation
    • Asian pearafter calculation
    • Sugarafter calculation
    • Fish sauceafter calculation
    • Salted shrimp (saeujeot)after calculation
    • Gochugaruafter calculation

    Blend garlic, ginger, onion and pear. Mix with sugar, fish sauce, salted shrimp, rice paste and finally gochugaru.

  5. Step 5
    • Spring onionafter calculation

    Coat the cabbage with the seasoning, vegetables and spring onion. Pack firmly into clean jars, leaving 2–3 cm headspace.

All quantities are practical guidelines. Work cleanly, keep the vegetables submerged and discard the batch if mould or a distinctly rotten smell develops.

Timeline

Salt

  • Prepare and salt the cabbage for about 2 hours.
  • Turn every 30 minutes.

Paste and vegetables

  • Cook and cool the rice paste.
  • Prepare vegetables and seasoning paste.

Pack

  • Rinse and drain the cabbage.
  • Mix and press into clean jars with little trapped air.

Ferment

  • Start for 24–48 hours at 18–22 °C.
  • Then let it mature slowly in the fridge.

Frequently asked questions

Salt, heat and fermentation in brief.

Why salt the cabbage?

Salt draws out water, makes the leaves flexible and creates conditions in which lactic-acid bacteria can work reliably.

How long should kimchi ferment?

Usually 24–48 hours at 18–22 °C is enough. Refrigerate it once it tastes lightly sour and shows bubbles.

Can I replace the fish products?

Yes. Soy sauce and white miso provide vegan umami alternatives. Use the swap button beside the ingredient.

Which jars are suitable?

Clean wide-mouth clamp-top or screw-top jars work well. Leave 2–3 cm headspace.