ann88's comments

"Hey Maangchi! I have just finished making my kimchi (veg version). My kimchi is less salty right now immediately after making it I tasted it like u with rice and toasted sesame seeds. What do I do? Will it get saltier after fermentation? (when i was making it, it was too salty as i put it in salt for 5 hours instead of 2 hours. So, I washed it lots n lots really well and drained well by squeezing. Now it is less salty. I have used soy sauce and shitake mushroom broth instead of fish sauce. I also used local chilli powder from the spice markets in India!) Will send u pics here."
in Traditional napa cabbage kimchi — Jun/17