Maangchi's Korean food and cooking forum » Tag: salting - Recent Posts

Lunanicole78 on "Salt problems with kim chi"

Lunanicole78 — Thu, 24 Feb 2011 21:34:13 +0000

Wow this will totally help me out. Thank you!! Nice picture. Looks yummy.

Lunanicole78 on "Salt problems with kim chi"

Lunanicole78 — Thu, 24 Feb 2011 21:33:37 +0000

Wow this will totally help me out. Thank you!! Nice picture. Looks yummy.

oksipak on "Salt problems with kim chi"

oksipak — Sat, 29 Jan 2011 04:47:44 +0000

I used Kosher Salt to make Kimchi tonight (followed Maangchi's recipe and immediately tasted it (I couldn't resist) before letting it sit overnight. It didnt' taste salty at all (you know) so maybe try differnt type of salt? And don't forget to rinse, rinse, rinse the cabbage. :) Good Luck.

samyoowell on "Salt problems with kim chi"

samyoowell — Fri, 28 Jan 2011 07:18:43 +0000

can i ask what kind of salt you're using? if you use table salt (like morton salt) your kimchi will never turn out. i feel like this is your problem.

kmziebart on "Salt problems with kim chi"

kmziebart — Wed, 26 Jan 2011 20:29:11 +0000

I've tried making kim chi a couple times now, and can't sem to get the salt sorted out. The first time, I salted the cabbage well, and the leaves dessicated just like they were supposed to, but although I rinsed the cabbage thoroughly afterwards, the resulting kim chi was too salty to eat. The next time I reduced the amount of salt , but then the cabbage didn't dessicate properly. Ack! Can anyone help me? What is the trick here?

luchin91 on "Kind of salt to use for kimchi?."

luchin91 — Tue, 19 Oct 2010 20:14:45 +0000

Thank you!. Maangchi has just told me the same :-) So happy because I can't get sea salt or kosher salt in my city.

gnard on "Kind of salt to use for kimchi?."

gnard — Tue, 19 Oct 2010 17:45:52 +0000

Hello there....I asked this question earlier and was told that its fine to use iodized salt, many people here have done so with no problems. The only thing I will say is that you should make sure that the cabbage gets throughly rinsed. You will probably have to rinse it more than three times. Just taste the cabbage before you add your paste and make sure it doesn't taste too salty.

luchin91 on "Kind of salt to use for kimchi?."

luchin91 — Tue, 19 Oct 2010 01:11:52 +0000

Hello everybody!. I'm going to make kimchi this week, but salt thing is worrying me now. I've always used table salt for everything, the powder iodized salt to eat with every meal. I was going to use it for kimchi until I've read that salt used for kimchi must be kosher salt or sea salt. I doubt I could get sea salt or kosher salt in my city, so what could I do?. I'm wanting to make a very healthy kimchi with good bacteria, but I've heard that iodized salt could impede good bacteria to grow and that it could also cause mold. Another thing, using non-iodized salt wouldn't be bad for health?. As salt requires iodine to work well and not cause goitre?. A curious fact, once I made sauerkraut (europpean fermented cabbage) with table salt and I remember some cabbage getting a bit black, I've read now that iodized salt could have been the reason to this. I don't want another bad experience with fermented meals!. Has anyone used iodized salt / table salt for kimchi?. Would I mess my kimchi if I added iodized salt for the salting process?. Please help me! :-) Greetings from Ecuador!.