kg
1SelectFresh napa cabbage
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2Salt6-8h, 8% salt
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3SeasonMix paste into leaves
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4PackPress tight, no air
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5FermentRoom temp 1-2 days
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6ChillFridge 4°C, slow ripen
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7Enjoy!Best at peak flavor
Recipe Calculator
1
2
Starter Culture (Old Brine)
Brine from a previous fermented batch — natural LAB inoculant
g
=
%
3
Seasoning Recipe
Fermentation Calculator
1
Packing Complete Time
Year
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Mon
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Day
Hour
2
Fermentation Method
Room Temp Rest
°C
hours
Refrigerate
°C
Developing
Scientific Details ▾
pH + Lactic Acid (%)
Microbial Succession
L. sakei
Early stabilizer
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Builds a clean, fresh start.
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Now --%
Leuc. mesenteroides
Peak flavor maker
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Brings sparkle, aroma, and balance.
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L. plantarum
Deep sour finisher
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Pushes the batch into deeper sourness.
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Now --%
Nitrite
Peak --
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NO₃⁻ --
Na⁺ --