KImchi

Home Forums General discussion KImchi

This topic contains 2 replies, has 3 voices, and was last updated by  georgia 5 years, 2 months ago.

Viewing 3 posts - 1 through 3 (of 3 total)
  • Author
    Posts
  • #48968

    Meiko
    Member

    Hi Maangchi,

    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? :(

    Meiko

    #52490

    samyoowell
    Member

    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.

    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.

    #52491

    georgia
    Participant

    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.

    • This reply was modified 2 months, 1 week ago by  admin.
    Attachments:
    1. IMG_0173
Viewing 3 posts - 1 through 3 (of 3 total)

You must be logged in to reply to this topic.

Views: