Salt percentage
3.5% salt — kimchi rinse stage
For pre-rinse kimchi: not tasted directly — the salt is drawn OUT during the 2-4 hour rest. For full-sour pickle brines: distinctly salty, traditional Eastern European flavor.
Salt calculator
Enter your vegetable weight and a salt percentage. We return the exact salt mass in grams, plus teaspoons for each common grain.
Grain matters: one teaspoon of Diamond Crystal weighs half as much as one teaspoon of fine sea salt. Weigh in grams when you can.
All salt grains
| Grain | Grams | Teaspoons | Tablespoons |
|---|---|---|---|
| Diamond Crystal kosher | 35 g | 12.32 | 4.11 |
| Morton kosher | 35 g | 7.29 | 2.43 |
| Fine sea salt | 35 g | 6.15 | 2.05 |
| Pickling / canning | 35 g | 6.36 | 2.12 |
Safety and use at 3.5%
The pre-ferment salt level for kimchi — napa cabbage is dry-salted at 3.5-4% then RINSED before the paste is applied. After rinse, effective salt in final kimchi is 1.5-2%. Safe because of rinse stage; don't apply 3.5% to a ferment without rinsing.
Technique notes
Kimchi salting is a 2-stage process: 3.5-4% dry salt → 2-4 hour rest (flip halfway) → 3x rinse → paste application. The salt drawn into the water during rest is what rinses away. Final kimchi effective salt is ~2%.
Typical ferments at 3.5%
- kimchi baechu
- kimchi kkakdugi
- cucumber full sour brine
Frequently asked questions
How much salt is 3.5% for fermentation?
3.5% salt = 35.0g salt per 1000g vegetables. For 500g: 17.5g salt. Multiply vegetable weight by 0.035. Use non-iodised salt and weigh in grams — teaspoon equivalences vary by salt grain type.
Is 3.5% salt safe for fermentation?
The pre-ferment salt level for kimchi — napa cabbage is dry-salted at 3.5-4% then RINSED before the paste is applied. After rinse, effective salt in final kimchi is 1.5-2%. Safe because of rinse stage; don't apply 3.5% to a ferment without rinsing.
What does 3.5% salt taste like?
For pre-rinse kimchi: not tasted directly — the salt is drawn OUT during the 2-4 hour rest. For full-sour pickle brines: distinctly salty, traditional Eastern European flavor. Kimchi salting is a 2-stage process: 3.5-4% dry salt → 2-4 hour rest (flip halfway) → 3x rinse → paste application. The salt drawn into the water during rest is what rinses away. Final kimchi effective salt is ~2%.
What ferments use 3.5% salt?
Common ferments at 3.5%: kimchi baechu, kimchi kkakdugi, cucumber full sour brine. Compatible vegetables: 17 types — see list above for full pairings.
Vegetables at 3.5%
17 vegetables are commonly fermented at 3.5% salt. Each page gives timing at 68 °F, pH target, and species-specific technique.
- Napa Cabbage — 5.0d at 68 °F · pH 4.00
- Kirby Cucumber — 7.0d at 68 °F · pH 3.60
- Jalapeño Pepper — 7.0d at 68 °F · pH 3.50
- Mixed Hot Peppers — 7.0d at 68 °F · pH 3.50
- Daikon Radish — 10.0d at 68 °F · pH 3.80
- Carrot — 10.0d at 68 °F · pH 3.80
- Red Beet — 10.0d at 68 °F · pH 3.80
- Ginger Root — 7.0d at 68 °F · pH 3.80
- Yellow Onion — 10.0d at 68 °F · pH 3.80
- Green Bean — 10.0d at 68 °F · pH 3.80
- Cauliflower — 10.0d at 68 °F · pH 3.80
- Okra — 7.0d at 68 °F · pH 3.80
- Green (Unripe) Tomato — 10.0d at 68 °F · pH 3.80
- Bell Pepper — 7.0d at 68 °F · pH 3.80
- Celery — 7.0d at 68 °F · pH 3.80
- Brussels Sprouts — 10.0d at 68 °F · pH 3.50
- Asparagus — 5.0d at 68 °F · pH 3.60
Sources
Salt percentage guidance from the National Center for Home Food Preservation (NCHFP), FDA fermented vegetable guidelines, and Sandor Katz, The Art of Fermentation (Chelsea Green, 2012). Information is provided for educational purposes. Consult your local food safety authority for commercial production. Last verified 2026-05-17.