Am I the only one who used to just eyeball my brine?

I used to guess the salt for my kimchi, but after a batch in my old Seattle apartment turned out way too salty, I got a scale and now I always weigh it to a 2% ratio. Has anyone else had a simple tool change how you do a basic step?

3 comments

3 Comments

the_paul1mo ago

My grandma in Busan never measured a thing and her kimchi was perfect. I feel like chasing that exact 2% ratio can miss the point of it being a living, changing food. I still use my hands to feel the salt level on the cabbage leaves, and I adjust based on how humid the kitchen is that day. The scale just sits in the drawer now.

moore.beth1mo ago

You said your grandma never measured, but that's not quite right. Her hands were the measure after years of doing it. The 2% rule just gives new people that same starting point she had built up in her head. It's not about being exact, it's about learning what that salt level should feel like. Once you know the feel, you can adjust for humidity or cabbage size like she did. The number is a teacher, not a boss.

john_fisher1mo ago

That's the real skill, but the 2% thing is just a safe starting point for beginners. Your grandma's hands were her scale after a lifetime of practice.