Talk:

General discussion

“Salty Kimchi”

  • 2 posts
  • started 2 months ago by Justin723
  1. I just made my third batch of Kimchi. The last one was great. The problem this time is that it is extremely salty. I rinsed it well, maybe I let it sit with the salt for too long. What are your recommendations. I don't want to be wasteful and throw it away Help please?!

  2. Justin, when I make kimchi I taste it each day to see how it is coming along. If it tastes really salty, I pour out a little bit of the liquid and replace it with plain water, mixing the water into the whole batch. If it's still salty the next day, I repeat. If my batch doesn't taste salty at all, I add a little bit. Each day I let the kimchi sit on the kitchen counter is a chance to taste and adjust the seasoning before it's done. My batches usually sit on the counter for at least three days before going into the refrigerator.


RSS feed for this topic

Advertisement

Reply

You must log in to post.