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Just learned why my kimchi went mushy from a Korean grandma
I got talking to this older Korean lady at the farmers market last Saturday. She asked about my fermentation setup and I mentioned my kimchi keeps turning out too soft. She told me not to rinse the salt off the cabbage so aggressively, you want some salt left to keep the crunch. I tried her method with my last batch and it came out way better, still firm after 2 weeks. Anyone else get advice from random strangers that totally changed their ferment game?
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rubybarnes4mo ago
Wait, isn't she actually saying to rinse less, not leave salt on the cabbage?
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ivan404mo ago
Ngl, how much salt are we supposed to leave on then?
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