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Tried a 2% salt brine on my kimchi last week instead of my usual 3%. It turned out way too sour, way too fast.
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ivan824d ago
My buddy did the exact same thing last month. He was so proud of his "lighter" kimchi, but it basically turned into fizzy cabbage soup in three days. The whole kitchen smelled like a sour beer brewery. He had to toss it, which was a real shame because he used a really nice gochugaru.
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lewis.charlie28d ago
Oh man, I feel you. That lower salt lets the fermentation go wild. My last batch got super fizzy and sour in like two days flat. It's crazy how just one percent makes that big a difference.
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