Salt Ratio Calculator
Calculate salt ratio by food type.
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Overview
The Salt Ratio Calculator determines the optimal amount of salt for various cooking applications. It covers Korean cooking essentials like kimchi brining ratios, traditional paste (doenjang, gochujang) preparation, pickling, and seasoning soups and stews. Calculate precise salt quantities based on ingredient weight without needing a salinity meter.
Formula
Salt amount (g) = Ingredient weight (g) x Salt ratio (%). Key ratios: Kimchi napa cabbage brining 3-5%, General cooking 0.8-1.2%, Pickling 3-5%, Doenjang (soybean paste) making 12-15%, Fermented seafood (jeotgal) 20-25%.
How to Use
- 1Select the cooking type (kimchi, soup/stew, pickling, fermented paste, etc.).
- 2Enter the main ingredient weight (grams or kg).
- 3Select the type of salt (sea salt, table salt, kosher salt, etc.).
- 4View the calculated salt amount and salinity level.
Tips
- ✔For kimchi brining, use coarse sea salt at 3-5% of napa cabbage weight. Use 5% in winter and 3% in summer.
- ✔Different salt types have different saltiness by weight — table salt is about 1.5x saltier than coarse sea salt.
- ✔For fermented pastes, precise salt ratios are critical to prevent spoilage during the fermentation process.
- ✔Account for natural sodium in ingredients like anchovies, kelp, and soy sauce when seasoning.
FAQ
Q. How do I calculate salt for making kimchi?
Use 3-5% of the napa cabbage weight in coarse sea salt. For 10kg of cabbage, use 300-500g of salt. Brining time is 6-8 hours in summer and 10-12 hours in winter. Focus salt on the thick stem parts and use more on the outer leaves than inner ones.
Q. What is the difference between sea salt, table salt, and kosher salt?
Sea salt retains minerals from seawater and has a milder flavor. Table salt is 99%+ pure NaCl with a sharper taste. Kosher salt has large flakes and is less dense by volume. By weight, table salt is saltier than sea or kosher salt. For Korean cooking, coarse sea salt is preferred for fermentation.
Q. How do I convert between salt and soy sauce?
Korean soup soy sauce (guk-ganjang) is about 22-24% salt, while regular soy sauce is about 16-18%. To replace 1g of salt, use approximately 4-5ml of soup soy sauce or 5-6ml of regular soy sauce. Adjust based on the additional umami flavor soy sauce adds.
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