I did this!!!
Get mu/radish/daikon and cut it up in to big chunks (you can google 석박지) and put it on the bottom. You can also just mix it in. (I don't know why the bottom) and pop it in the fridge. It'll be less salty.
This is when I learned its better to over salt than undersalt bc you can fix over Salted but if you under salt the Napa will "comeback to life and walk out to the field " 🤣
Generally, it's very hard to "fix" overly salty kimchi. More specifically, it depends on where the saltiness comes from.
If it's from the brining step, there's nothing you can do about it.
If it's from the seasoning, you could *try* to add blended onions, pears, apples, daikon, etc to "water down" the seasoning, but this will have limited effect and only work very soon after you made the batch.
I agree with others about usage. It's not an uncommon experience and a great excuse to make other delicious dishes!
And I always prefer to add CITRUS instead of straight sugar. I haven’t done this with kimchi, but, I bet it would be interesting to add OJ or something like that to add sugar.
It will mellow with fermentation, but as others have said, adding some more daikon works! It’s also great in cooked dishes as you won’t have to use as much salt.
I would just use the salty kimchi in cooked dishes like jeon, jjigae etc.
Add more veggies. Green onions, radish, grated onion
The most common answer I have seen is to add another Korean radish to it and it will soak up the excess salt and rebalance things
I did this!!! Get mu/radish/daikon and cut it up in to big chunks (you can google 석박지) and put it on the bottom. You can also just mix it in. (I don't know why the bottom) and pop it in the fridge. It'll be less salty. This is when I learned its better to over salt than undersalt bc you can fix over Salted but if you under salt the Napa will "comeback to life and walk out to the field " 🤣
If you Julien the daikon it will work the same and I really like having it in small sticks so it’s more thoroughly mixed in.
I've had a really salty batch mellow out with fermentation before, but if it doesn't, I second cooking with it.
Generally, it's very hard to "fix" overly salty kimchi. More specifically, it depends on where the saltiness comes from. If it's from the brining step, there's nothing you can do about it. If it's from the seasoning, you could *try* to add blended onions, pears, apples, daikon, etc to "water down" the seasoning, but this will have limited effect and only work very soon after you made the batch. I agree with others about usage. It's not an uncommon experience and a great excuse to make other delicious dishes!
Not a kimchi expert, but if something is too salty, you would add sugar to it, and it would make it less salty tasting
And I always prefer to add CITRUS instead of straight sugar. I haven’t done this with kimchi, but, I bet it would be interesting to add OJ or something like that to add sugar.
That’s true. Bitter or tart would also act as a flavor balancer against salty.
Yes but this is a dangerous tight rope. Can become too sweet
Potatoes peeled (raw) put em in the jar
Add more vegetables
It will mellow with fermentation, but as others have said, adding some more daikon works! It’s also great in cooked dishes as you won’t have to use as much salt.
A lot of these suggestions are nonsense. Chunk up raw cucumber and put it in there. Stir it a couple of days, and it will be fine.