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Ugh, my first kimchi batch came out crazy salty. What can I do to save it?
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haydensanchez20d ago
Actually, I used to think you had to fix it. Miles is right.
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milesl621mo ago
Salty kimchi doesn't need saving at all lmao. That salt protects it from spoiling and boosts the fermentation. In many Korean households, a saltier batch is just used for cooking instead of eating raw. Messing with the balance by adding water or more cabbage will probably ruin your hard work. The flavor will even out if you give it time. Embrace the mistake and use it as a learning point for your next try.
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william331mo ago
Kimchi that's too salty can be tough, but you're right to let it sit. The taste often gets better after a few more days. Learning from these slips makes your next try even better!
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