Ferment Kimchi Napa Batch Guide

Workflow

1. 1

   Salt Cabbage

   4 hours

   Salt napa cabbage wedges 2-4 hours until pliable rinsing lightly.

   CO₂ Production Calculator

   Show tips (2)
2. 2

   Make Paste

   30 min

   Blend gochugaru garlic ginger fish sauce paste.

   Yeast Cell Count Calculator

   Show tips (2)
3. 3

   Mix and Pack

   30 min

   Mix paste with cabbage radish scallion pack jar firmly.

   Plato to Specific Gravity

   Show tips (2)
4. 4

   Ferment Taste

   1-5 days

   Ferment room temp 1-5 days then refrigerate.

   Specific Gravity to ABV

   Show tips (2)

Tools Used

• CO₂ Production Calculator
  Primary

  Calculate gochugaru amount from heat preference.

• Yeast Cell Count Calculator
  Supporting

  Convert cabbage weight to salt weight 2%.

• Specific Gravity to ABV
  Primary

  Track ferment days at room temp.

Reference Materials

• Rinse Light

  Over rinsing removes flavor — light rinse after salting only.

• Fridge Slow

  Kimchi keeps fermenting in fridge slowly — burp jar.

• Warning

  Stop immediately if safety conditions change or equipment fails.

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