Hi, Maangchi and everybody!
I have a situation…I made ponytail kimchi, but I forgot to cut en half before to soak in salty water. When I was mixing with the sauce I noticed it. So, I just cut them at the moment and finished my kimchi!
Today, after 3 days of fermentation I ate them…what disappointing! The radish isn’t salty enough and keeping the radish strong taste!
What can I do to save my kimchi! How about to just add salt or something else?
Please I need your help!!!
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