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“Salt problems with kim chi”

  • 5 posts
  • started 2 years ago by kmziebart
  1. kmziebart canada My profile page
    • Aggie
    • 1 posts
    • joined January 26, 2011

    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?

    • Posted 2 years ago
  2. samyoowell portland, oregon My profile page
    • Yorizzang
    • 33 posts
    • joined August 6, 2009

    can i ask what kind of salt you're using?

    if you use table salt (like morton salt) your kimchi will never turn out. i feel like this is your problem.

    • Posted 2 years ago
  3. oksipak California My profile page
    • Yorizzang
    • 97 posts
    • joined January 23, 2011

    I used Kosher Salt to make Kimchi tonight (followed Maangchi's recipe and immediately tasted it (I couldn't resist) before letting it sit overnight. It didnt' taste salty at all (you know) so maybe try differnt type of salt? And don't forget to rinse, rinse, rinse the cabbage. :) Good Luck.

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    • Posted 2 years ago
  4. Lunanicole78 My profile page
    • Yorisa
    • 5 posts
    • joined February 24, 2011

    Wow this will totally help me out. Thank you!! Nice picture. Looks yummy.

    • Posted 2 years ago
  5. Lunanicole78 My profile page
    • Yorisa
    • 5 posts
    • joined February 24, 2011

    Wow this will totally help me out. Thank you!! Nice picture. Looks yummy.

    • Posted 2 years ago

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