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I keep seeing people use way too much salt in their kimchi brine | Fermentation Station - Free To Speak

I keep seeing people use way too much salt in their kimchi brine

My local fermenting group in Portland keeps telling new folks to use a 5% salt solution, but that makes it way too salty to eat fresh. I learned from a book by Sandor Katz that 2% is better for a quicker, tastier ferment you can eat in a week. How much salt do you all use for a basic cabbage kimchi?

4 comments

4 Comments

aaronsullivan6mo ago

Yeah, that "licking the ocean" feeling is the worst. I started with a 3% brine and it was still too much for eating fresh. @emeryj66 is onto something with that 2.5% spot. My sweet spot is right around there too, maybe a tiny bit less. It ferments quick and you get that good sour tang without the salt overpowering everything. Makes it way more versatile for eating right away.

emeryj666mo ago

Totally agree, 5% is a salt bomb. I tried that once and it was like licking the ocean, completely inedible fresh. I switched to a 2.5% brine after some trial and error, and it's a game changer. The cabbage stays crisp, it ferments fast with a nice tang, and you can actually eat it after a few days without wincing. My last batch was perfect on a taco after just five days.

kim_ramirez35mo ago

That 2.5% sweet spot is a total lifesaver for quick ferments. I read a blog post that basically said high salt slows everything down, which explains why @the_susan's grandma's batch needed a week-long rinse cycle. Getting a good sour tang in just a few days makes it way easier to use up.

the_susan6mo ago

Remember my grandma used a whole cup of salt for her crock of kraut and it was like eating a pickle from the Dead Sea. We'd have to rinse every single bite. Your 2.5% method sounds way smarter, getting that sour flavor without all the salt. I'm still trying to find my perfect timing though, because sometimes mine gets too funky if I let it go past a week.