23
I keep seeing people use way too much salt in their kimchi brine
My local fermenting group in Portland keeps telling new folks to use a 5% salt solution, but that makes it way too salty to eat fresh. I learned from a book by Sandor Katz that 2% is better for a quicker, tastier ferment you can eat in a week. How much salt do you all use for a basic cabbage kimchi?
3 comments
Log in to join the discussion
Log In3 Comments
aaronsullivan27d ago
Yeah, that "licking the ocean" feeling is the worst. I started with a 3% brine and it was still too much for eating fresh. @emeryj66 is onto something with that 2.5% spot. My sweet spot is right around there too, maybe a tiny bit less. It ferments quick and you get that good sour tang without the salt overpowering everything. Makes it way more versatile for eating right away.
3
emeryj6627d ago
Totally agree, 5% is a salt bomb. I tried that once and it was like licking the ocean, completely inedible fresh. I switched to a 2.5% brine after some trial and error, and it's a game changer. The cabbage stays crisp, it ferments fast with a nice tang, and you can actually eat it after a few days without wincing. My last batch was perfect on a taco after just five days.
1
the_susan27d ago
Remember my grandma used a whole cup of salt for her crock of kraut and it was like eating a pickle from the Dead Sea. We'd have to rinse every single bite. Your 2.5% method sounds way smarter, getting that sour flavor without all the salt. I'm still trying to find my perfect timing though, because sometimes mine gets too funky if I let it go past a week.
2