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My kimchi finally hit the right sour spot after 7 days
I was checking it every day, waiting for that perfect tang. Opened the jar this morning and got it. The color was deep, the smell was sharp but good. It's the first batch I've gotten right since I switched to using sea salt from the co-op. Anyone else find that small change in ingredients makes a big difference?
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andrewr651mo ago
Honestly, I've used sea salt and regular iodized salt for kimchi and never noticed a real change. The fermentation time and temperature seem way more important. My last batch with store brand salt was perfect in five days in a warm pantry.
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the_anthony1mo ago
People get way too hung up on salt types. The basic job is to pull water out of the cabbage, and any non-iodized salt does that fine. Your results prove the fuss is overblown.
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joelwells1mo ago
Yeah, the whole "any non-iodized salt does that fine" thing is what I've always figured. I read a blog post a while back where a guy tested three cheap salts against fancy pink salt in sauerkraut. The only real difference he found was in the texture of the salt itself, not the final product. His basic pickling salt batch was just as crunchy and sour as the expensive one. It really does seem like the other factors, like how you pack the jar, matter a lot more.
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