can you use table (iodized) salt to make kimchi?
Home › Forums › Korean food discussion › can you use table (iodized) salt to make kimchi?
- This topic has 3 replies, 4 voices, and was last updated 8 years, 2 months ago by AceBite.
- AuthorPosts
- August 2, 2011 at 12:32 am #50259lovekimchi21Member
normal table salt (morton’s iodized) is the only type of salt i have. I’ve heard if you use table salt the kimchi will spoil
some people say you can only use sea salt or kosher salt?
:( can anyone clarify? thanks
- August 2, 2011 at 3:23 pm #54958MaangchiKeymaster
yes, you can. Check this out, please. http://www.foodnetwork.com/recipes-and-cooking/kosher-vs-table-vs-sea-salts/index.html
- August 2, 2011 at 7:05 pm #54959georgiaParticipant
Table salt contains iodine and an anti caking agent. Iodine can react with some foods and some people complain that it interferes with fermentation. It also changes the colour of food and causes brine to go cloudy. It is better to use pickling salt or kosher salt or sea salt.
Here is an example of someone who used iodized table salt for kimchi, it didn’t ferment.
2. No iodized salt, please. I learned this in very hard way. Somehow when I made Kimchi with iodized salt, it ruined fermentation.
http://koreanfoodlife.blogspot.com/2007/06/kimchior-gimchi-basics.html
• Do not use table salt for pickling and canning. The additives can darken the pickles and affect fermentation. Use pickling salt for best results.
- January 3, 2016 at 6:11 pm #66033AceBiteParticipant
I used iodized salt in my kimchi that’s just about done, and I’m giving it 12 more hours. It’s still fermenting and it using ioidized salt does work. I guess you just have to rinse everything well.
- AuthorPosts
- You must be logged in to reply to this topic.