Kimchi’s salt step looks different from sauerkraut — you salt the cabbage, let it wilt, then rinse most of that salt back off. What’s left is what matters: published guidance puts the target at roughly 2 to 3 percent of the cabbage’s weight once rinsing and the seasoning paste are accounted for. Use the calculator below to find that target weight for your own batch, with a spoon measurement as backup.
Kimchi Salt Calculator
Find the target salt-by-weight for your napa cabbage — the amount that should remain once salting, rinsing, and the paste are all accounted for.
This is the retained target, not the soaking-brine strength — if your method salts heavily and rinses, you’ll use more salt upfront than this number and rinse the excess off. 2–3% is the published range; use it whether you’re making classic napa kimchi, kkakdugi, or baek kimchi.
Frequently Asked Questions
My recipe says to rinse the salt off — doesn’t that remove it all?
No, not all of it. A short rinse removes most of the surface salt from the wilting step, but the cabbage still retains some, and the seasoning paste (fish sauce, salted shrimp, or extra salt in a vegan version) adds more. The published 2–3% figure is the target for what’s left once all of that settles, not the amount you salt with before rinsing.
How much salt for a 2-pound napa cabbage?
Our beginner recipe uses ¼ cup fine sea salt (about 60–70g) for the 1–2 hour wilt on a 2 lb (900g) cabbage, most of which is rinsed off. Enter 900g above to see the 2–3% retained target for that same cabbage.
Does this apply to kkakdugi, baek kimchi, and mul kimchi too?
Yes — radish kimchi, white kimchi, and water kimchi all follow the same salt-by-weight principle, even though the vegetable and seasoning differ. Use the main vegetable’s weight (radish, cabbage) as your starting point.
My kimchi turned out too sour — is salt the cause?
Low salt is one of several published causes, since less salt lets fermentation run faster. Keeping to 2–3% after brining, alongside cooler storage and less added sugar in the paste, slows things down. Our Kimchi Too Sour? guide covers the full list.
Is bubbling or fizziness during fermentation normal?
Yes, gas production is an expected part of the process, not a sign anything is wrong. Our Is Fizzy Kimchi Normal? guide covers what to expect and when it isn’t.
Sources: BC Centre for Disease Control · NCHFP, General Information on Fermenting · Illinois Extension, Fermenting
Related: Easy Kimchi Recipe for Beginners · Kimchi Too Sour? · Is Fizzy Kimchi Normal? · Fermentation Salt & Brine Calculator