Saturday, January 15, 2011
Kimchi Revisited
It's been about 2 weeks since making the kimchi. It's not quite ready yet, but it seems a bit salty. For those interested in making the recipe, I might advise to not add the 1 1/2 Tbsp. of salt. The last time I made this recipe, I used sea salt instead of kosher salt and I think the sea salt isn't as salty as kosher. Hmmm. Good to know- never use sea salt for kimchi making!! Peace out!
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oh no, that's a bummer. i don't really understand the differences between all the salts, but this might be helpful. :)
ReplyDeletehttp://smittenkitchen.com/tips/not-all-salts-are-created-equally/
Thanks, Ashley. I would never have known that there was such a big difference in the saltiness of salt!! It's crazy. The kimchi is still edible but saltier than I would normally like it. I'll have to check it next week!!
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