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?

2 comments

2 Comments

andrewr655d 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.

the_anthony4d 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.