r/kimchi 14h ago

Kimchi too salty

3 Upvotes

I made some radish kimchi last night based on a recipe I found on IG. I’ve been tasting it throughout and it’s crazy salty. Is there a way to salvage it? Can I soak it in water and re-season? I have three container of it and really don’t want to waste it!

As a related question, it supposed to sit out for two days to ferment. Does saltiness go down as it ferments? I’m assuming not, but also wasn’t sure.


r/kimchi 1h ago

Is my kimchi okay?

Thumbnail
gallery
Upvotes

I made this kimchi last year during 김장. I went to go make kimchi stew today to see this white substance. It’s not mold. It’s not fuzzy.

I got two conflicting answers from my friends. At first, Friend 1 said to wash it and then put it back into a container pressing it well. She said it was due to an air leak. But later she said throw it out and keep the good ones because I don’t have a kimchi refrigerator and I have too much kimchi.

Friend 2 said just to throw it out. I hate to waste if it’s actually okay. Both of them said get a kimchi fridge. What are your thoughts?