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Too Much Salt In My Kimchi! Will It Be Okay?

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During the process of curing the cabbage I might have added too much salt and now it tastes a lot saltier than normal. I can deal with the saltiness since it's not too bad and I just eat it with rice anyways but will it still ferment properly? It's been two weeks and it still tastes the same as well as smelling a bit like gasoline.

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  1. It has been a while since I last made kimchi, but as I recall the cabbage is to be soaked in salt water which is later drained away and the cabbage is rinsed in fresh water before incorporating the other ingredents. Did you do that? I have just looked at 3 recipe sources and that is the process described.

    The 3 sources are a paperback book, Hawaii Cookbook and Backyard Luau, written by a woman of Korean descent and published in 1966, The Encyclopedia of Asian Food and Cooking published 1991, and a newspaper clipping with a recipe published in 2008.

    If the kimchi that you made is distasteful to you, get rid of it and start over with a new batch.

    1. It will just take longer to start fermenting. Put in a terra cotta jar, weight the mass down, cover, and bury in the back yard for 2 to 6 months. Try to bury below the frost line.

      1 Reply
      1. re: INDIANRIVERFL

        Rotflmao!! That is the traditional Korean method when modern refrigeration was not available, but it is easier than that if directions are followed.

        I could only make kimchi in the winter because my wife cannot tolerate the wonderful aroma of it. She would not allow it to be stored in the refrigerator. I needed to ferment it in the cold garage, and that process to a matter of a few days.

      2. I salt, weigh down, then rinse and rain mine, then add peppers. Never had a saltiness problem. I'd probably start over unless you're into eating gasoline.