Re: Salty Kimchi

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.