I finally stopped worrying about my kimchi being too salty
For years I kept adding less salt than the recipe said, scared it would be inedible. Then my batch last month turned mushy and weird because the bad stuff grew. I looked it up and a guide from a place in Seoul said you need at least 2% salt by weight for cabbage kimchi to work right. I tried that exact amount on my last batch, and after a week it was perfect, tangy but not crazy salty. The salt just controls the ferment, not the final taste. Has anyone else messed up by cutting salt and had a batch go bad?