Follow us:

Home Cooking 4

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

AngelSanctuary | Nov 19, 201311:24 PM

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.

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound

Plan your meals around fall premieres with TV Guide