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A guy at the farmers market told me my sauerkraut was too salty...
He said it tasted like 'the ocean,' so I cut my salt ratio from 3% to 2.5% and the last batch is way better. Anyone have a go-to percentage for kimchi?
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daniel14010d ago
Yeah, milam48 has a point about safety, but honestly for kimchi I go even lower, like 1.5% to 2% salt by weight of the veggies. The paste with gochugaru and fish sauce adds more saltiness too, so starting lower works. My last batch at 1.8% was tangy and crisp, not mushy at all.
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milam4810d ago
Honestly, I'd push back on that advice. A 3% brine is pretty standard for solid fermentation and safety (you know, keeping the bad bugs out). That 'ocean' taste might just mean it needed to ferment longer, letting the salt mellow out. Cutting salt can sometimes lead to a mushy, weird-textured batch.
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