Korean cooking forum topics
So.. I made my very first batch of kimchi the other day and we made it too salty…
Along with that, we also did not let it ferment long enough (less than a day >< don’t kill me) before we put it in the fridge.
So now my kimchi is too salty, not fermented enough and in the fridge. Help?
Am I allowed to take it out of the fridge and let it ferment again? But im guessing that’s bad for the cabbage…
You can definitely take it out of the fridge and let it ferment more. Check out what Maangchi has to say about it in the last two paragraphs of her "mak kimchi" recipe. She talks about it.
Why is it too salty? Did you not rinse the cabbage enough after brining? Too much salt in the brine? Did you add extra salt to the porridge? For the excess salt, I can only offer you the advice my father-in-law once gave me: "the solution to polution is dilution".
From your name, can I guess that you are a fan of choco-pie? ^^
Ahhh seriously? I can take it out of the fridge ? Lol kimchi is so daebak ><
Aha, truthfully, I actually don’t eat choco pies that much, I just thought I was a cute username ^-^ Thank youuu for your help ! I shall now revive my kimchi :)
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