Kimchi
A traditional Korean side dish made from salted and fermented vegetables. The most popular version uses Napa cabbage and Korean radish, seasoned with a flavorful paste of garlic, ginger, scallions, and Korean red chili flakes (gochugaru).
g of Napa Cabbage
Weigh your prepared cabbage, then input its raw weight here. Paste additions, aromatics, and safety seasonings will scale proportionally.
⚠️ Master Salting Protocol
Pre-Cure Method: Prepare a 7% brine solution using cold tap water and non-iodized salt.
Submerge the chopped or quartered Napa Cabbage completely under weights for exactly 2 hours until ribs become pliable.
Rinse thoroughly in cold water three times to expel excess surface salts, drain completely in a colander for 20 minutes, then toss thoroughly with the scaled formulation paste components on the right.
Production Sheet Formulation
System: Baker's Percentages Matrix| Ingredient Component | Ratio | Mass Value |
|---|---|---|
| Napa Cabbage | 100% | 0g |
| Water | 15% | 0g |
| Gochugaru (Korean chili powder) | 4% | 0g |
| Rice Flour | 1% | 0g |
| Garlic | 2% | 0g |
| Ginger | 6% | 0g |
| Carrot | 7% | 0g |
| Salt | 3.2% | 0g |
| Sugar (Turbinado) | 2% | 0g |
| Green Onions | 7% | 0g |
| Daikon Radish | 10% | 0g |
| Fish Sauce | 3.3% | 0g |
Ensure clean jars, submerge ferments completely below brine expressions, and vent gas pressure daily.