this is my second time making kimchi and I think I failed again
it's only been fermenting for about a day..but I tasted it a while earlier and it's SOO extremely salty
I do admit that i used more salt than maangchi's recipe called for...my question is
1. is it possible that if I let it ferment more the sourness might mask the saltiness?
2. can it be saved? and if not if I use it in kimchi fried rice would it work? i just add sugar right while frying it?
just so sad cos it takes at least 5 hours each time and the first time it came out with no flavor and this time it's too salty :( maybe I'm judging too soon cos it hasn't fermented properly yet