Over salted kimchi
I made sprouted soybean kimchi but it turns out I used too much salt. Is there a way to compensate for that now or is it too late to save the taste ?
Best Answer
I've been there, so I can tell you from experience that it is too late. The only thing you could do is mix it with a new batch of undersalted kimchi, but that is far more trouble than it is worth.
Another option, which is highly dependent on how oversalted your kimchi is, would be to cook with it. If you do not salt the dish, you could use it in fried rice or something similar with some degree of success (again, speaking from experience).
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Quick Answer about "Over salted kimchi"
You can fix your Kimchi that's too salty by simply adding more of the other ingredients. 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.How do I fix too salty kimchi?
How to Fix Salty KimchiHow long should kimchi be salted?
Make Ahead: The vegetables need to soak in saltwater for at least 6 hours and preferably overnight. The kimchi can sit at room temperature for up to 2 days and is ready to eat after 2 to 3 days. For longer fermentation, refrigerate. It is best eaten within a month.Is there a lot of salt in kimchi?
First, it contains quite a bit of salt, so people at risk of high blood pressure, stroke or heart disease should probably steer clear. (A daily serving of kimchi has 1,232 mg of sodium. The World Health Organization recommends people consume no more than 2,000 mg of sodium per day).How to fix salty kimchi- kimchi secret session Ep. #4
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