http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Tue, 21 May 2013 22:36:30 +0000 http://www.maangchi.com/talk/topic/kimchi-1#post-1666 Wed, 07 Oct 2009 16:09:08 +0000 georgia 1666@http://www.maangchi.com/talk/ <p>This happened to me too when I tried to make my first batch of kimchi. I threw out the cabbage because it was way too salty. What I did wrong was to use regular pickling salt. It is too salty. What is better to use is the natural salt from the Korean market. It is not as salty as other salts. I use one tablespoon of the korean salt for each pound of cabbage and this makes excellent kimchi.</p> <p> <a class='bb_attachments_link' href='http://www.maangchi.com/talk/?bb_attachments=1666&bbat=76'><img src='http://www.maangchi.com/talk/?bb_attachments=1666&bbat=76&inline' /></a> </p> http://www.maangchi.com/talk/topic/kimchi-1#post-1260 Thu, 06 Aug 2009 04:02:46 +0000 samyoowell 1260@http://www.maangchi.com/talk/ <p>a lot of the time when kimchi turns out to be too salty (짜) people will add thinly sliced moo (aka radish, 무우) when you're mixing everything together towards the end.</p> <p>otherwise you kind of have to deal with it. wait until it becomes older, dilute it in some water to make kimchi jjigae or kimchi jeon or kimchi kim bap. </p> http://www.maangchi.com/talk/topic/kimchi-1#post-1220 Sun, 26 Jul 2009 01:47:32 +0000 Meiko 1220@http://www.maangchi.com/talk/ <p>Hi Maangchi,</p> <p>I tried to make kimchi, but i think i added to much salt in the brining process. is there anything i can do to make the vegetables less salty? :(</p> <p>Meiko </p>