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Topic: Kimchi on 2 days fermentation need more salt - Cooking Korean food with Maangchi
Made kimchi and it's waaayy too salty. Can I decrease the salt in the future, or will that impact food safety? More in comments : r/fermentation
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Topic: Kimchi on 2 days fermentation need more salt - Cooking Korean food with Maangchi
Napa Cabbage Kimchi | Two Plaid Aprons
Tried kimchi and the cabbage was too salty, how much do you guys use? I made it anyway even though it was too salty post rinse so well see how it goes :
Topic: Kimchi on 2 days fermentation need more salt - Cooking Korean food with Maangchi
:max_bytes(150000):strip_icc()/20210527-baechu-kimchi-vicky-wasik-seriouseats-seriouseats-3-18a2d6d7d1d74a7a82cb13ed350218be.jpg "Baechu Kimchi (Napa Cabbage Kimchi) Recipe")
Baechu Kimchi (Napa Cabbage Kimchi) Recipe
Kimchi Recipe, Easy, Fast, Mak Kimchi - Foodie with Family
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