Best way - if any to "thin out" overly salty kimchi - already in jar
I made Kimchi and put it into glass jars, based on this recipe: https://www.feastingathome.com/how-to-make-kimchi/
I made it in 2 batches:
- 1 batch I accidentally put double the salt, but gave it an extra rinse after 4 hours. I also forgot to put the daikon in it.
- 1 batch I had normal salt and rinsed after 8 hours
When mixing with the paste I tasted the first batch and found it a bit salty, however I put both batched into jars nonetheless.
I'm concerned of both batches being to salty and inedible, so I thought of the following plan:
- taste each jar after 1 week
- if too salty, mix in another daikon to "thin out" and distribute the salt over more material.
To make sure I don't spoil the batches I was going to
- use a fresh fork to taste each jar
- get mixing bowls and forks straight out of a freshly run dishwasher
- mix with freshly dishwashed cutlery only
Is this a good approach or is there a better way to check and fix overly salty Kimchi
Best Answer
Actually, your idea is pretty much exactly the method used in Korea to mellow out salty kimchi. Apparently it works via osmosis. Link in Korean
Just make sure to spread out the daikon, and let it sit for a few days before checking so that it can get the job done. Also, don't salt it beforehand (although this is admittedly quite obvious).
Pictures about "Best way - if any to "thin out" overly salty kimchi - already in jar"
Quick Answer about "Best way - if any to "thin out" overly salty kimchi - already in jar"
By adding more carrots, cucumbers, peppers, radishes, daikon, cucumber or red pepper you can increase the mass of your kimchi, thus lowering the salt concentration. It may seem odd to add fresh, non-fermented vegetables to an already fermented batch of Kimchi.How do you fix too salty kimchi?
How to Fix Salty KimchiCan I add water to kimchi?
Add equal amounts of the liquid to each jar, making sure that each jar has at least an inch of headspace (If needed, add some water to the jars to make sure the kimchi is completely covered by liquid.).How long should kimchi be salted?
Then, sprinkle about \xbc cup of coarse salt (for each half) between the layers only on the white stem part. Leave them for about 4-6 hours.Should you rinse kimchi?
\u200bDo not rush kimchi or you may forget to do something very, very important. Like rinse the cabbage in cold water.AVOID THIS MISTAKE when FERMENTING KALE ... plus other tips for best results!
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Andrea Piacquadio, Andrea Piacquadio, Castorly Stock, Castorly Stock