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Was told my kimchi was too salty - made me rethink everything
My buddy Jeff tried my last batch of kimchi and said it tasted like a salt lick. I used to just eyeball the salt ratio for years and thought it was fine. Went from about 3 tablespoons of salt per napa cabbage down to 2 and let it brine for only 4 hours instead of 6. Now the baechu comes out way more balanced and the ferment actually lasts longer in the fridge. Anyone else get knocked down a peg by a friend's honest feedback?
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gonzalez.vera24d ago
My grandma once told me my jjajangmyeon was too sweet. Still stings.
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samf9524d ago
Man @gonzalez.vera, grandmas NEVER forget a bad dish!
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