Reply To: Kimchi on 2 days fermentation need more salt
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August 29, 2018 at 12:45 am #78872
eatallrecipes
Participant
Kimchi shouldn’t have a really defined salty taste when fermented. Slightly salty on the bite should be fine. If the kimchi are at the level of the jar to the right, they should be appropriate for the stage.
Yes, leave it outside until it is slightly sour. Wait until that stage to adjust the saltiness if necessary.