I've tried making kim chi a couple times now, and can't sem to get the salt sorted out. The first time, I salted the cabbage well, and the leaves dessicated just like they were supposed to, but although I rinsed the cabbage thoroughly afterwards, the resulting kim chi was too salty to eat. The next time I reduced the amount of salt , but then the cabbage didn't dessicate properly. Ack! Can anyone help me? What is the trick here?
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