Dec 12, 2016
Regarding kimchi
broodqueen said: My first try was way too salty until i let it ferment for a year. Now it is perfect.
This is good information! It would not have occurred to me that longer fermentation could fix excessive saltiness. Can’t think of a way salt would actually decrease with fermentation/aging, so maybe the other flavors just develop enough to balance it? Anyway I appreciate this reply because I probably would have thrown out excessively salty kimchi otherwise, and now I know to just give it a chance to mature.
