Salt problems with kim chi

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This topic contains 3 replies, has 4 voices, and was last updated by  Lunanicole78 3 years, 9 months ago.

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  • #49949

    kmziebart
    Member

    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?

    #54570

    samyoowell
    Member

    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.

    #54571

    oksipak
    Member

    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.

    • This reply was modified 2 months, 1 week ago by  admin.
    • This reply was modified 2 months, 1 week ago by  admin.
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    #54572

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

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