Too Much Salt In My Kimchi! Will It Be Okay?
During the process of curing the cabbage I might have added too much salt and now it tastes a lot saltier than normal. I can deal with the saltiness since it’s not too bad and I just eat it with rice anyways but will it still ferment properly? It’s been Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude