last night I made a big batch of kimchi using Maangchi's delicious recipe. I didn't have any sea salt or sugar on hand so I used iodized table salt and splenda. Everything looked great and tasted wonderful, so I thought I was all good.
Now I read that un-iodized salt(aka sea salt, kosher salt) and sugar are neccessary components for the fermentation process! Is my kimchi ruined? Is there anything I can do?
I realize that it will be okay for a week or so in my fridge, regardless of whether or not it will ferment properly, so at least I can eat some of it.
Has anyone else made this mistake? Is there any way I can save it??