Home made kimchi too salty.
So I collected a bunch of kimchi recipes, and chose basically the simplest one among them vis a vis ingredients.
I did use only about 1/2 cup of kosher salt when salting the won bok.
I salted the won bok for about 2 hours until it was nice and reduced, then rinsed it multiple times in both a colander and in a large bowl of water to rinse the salt out.
I then followed the rest of the recipe.
The results are pretty good, but my wife thinks it's too salty. If you take one of the white end pieces of won bok and eat it separately, there is a salt bite to it.
Any thoughts on making it less salty? Soak and rinse it longer? Use less salt?
Other than that the kimchi is pretty tasty, with the right amount of heat, hints of garlic and ginger, as well as the umami that the fish sauce added. (I used Three Crabs fish sauce.)