http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Thu, 23 May 2013 21:44:34 +0000 http://www.maangchi.com/talk/topic/kimchi-troubleshooting#post-4666 Tue, 22 Feb 2011 23:51:17 +0000 Maangchi 4666@http://www.maangchi.com/talk/ <p>Yes, add some salt to your kimchi now. No problem! </p> http://www.maangchi.com/talk/topic/kimchi-troubleshooting#post-4665 Tue, 22 Feb 2011 20:50:47 +0000 travisalta 4665@http://www.maangchi.com/talk/ <p>Hi all,</p> <p>So, I tried the baechu kimchi/radish kimchi recipe for the first time. (I've made baechu kimchi before but never using the rice flour paste method.) It's been fermenting for about two days and, overall, it's pretty tasty but it isn't salty enough for me. </p> <p>I'm pretty sure I added enough salt because a) I tasted it after each of the three salt rinsing steps and it was definitely salty. b) It is fermenting.</p> <p>So... my questions is what did I do wrong? Did I rinse too thoroughly when I did the three rinses? Do you think it's ok if I dump it out and mix it with some salt?</p> <p>Help! I have a huge batch of really delicious looking kimchi and I want to make it work. (Although if it's a lost cause... I'm not exactly sad to have an excuse to go to the new H-Mart that opened near me!) </p>