How do I know if I added the right amount of salt to my kimchi? What happens if I use too little or too much salt?

Question

How do you know if you added the right amount of salt? Learn what happens if you use too little or too much salt in your kimchi recipe.

Answer 1

The best way to check the salt level in kimchi is by tasting the brine; it should taste pleasantly salty, like seawater. Too little salt can lead to spoilage, while too much can inhibit fermentation and result in a bitter, unpalatable kimchi.

Detailed Explanation:

Salt is crucial in kimchi making for several reasons. It draws out moisture from the vegetables, creating an environment less hospitable to harmful bacteria and more favorable for the beneficial lactic acid bacteria that drive fermentation. It also helps to preserve the kimchi and contributes to its characteristic flavor.

Here's how to assess the salt level:

1. Brining the Cabbage: The initial brining stage is where you'll use the most salt. The goal is to fully submerge the cabbage in a saltwater solution. A common ratio is about 5% salt to water (e.g., 50g of salt per liter of water). Let the cabbage soak for several hours, or even overnight, turning it occasionally to ensure even salting.

2. Tasting the Brine: After the brining period, taste the brine. It should taste noticeably salty, similar to seawater. This indicates that the salt has penetrated the cabbage.

3. Rinsing and Tasting the Cabbage: Rinse the cabbage thoroughly to remove excess salt. Then, taste a piece. It should be slightly salty but not overwhelmingly so. If it's still too salty, rinse it again.

4. Adjusting the Paste: When making the kimchi paste, you'll add additional salt, but much less than in the brining stage. Taste the paste as you go and adjust the salt level to your preference. Remember that the kimchi will become saltier as it ferments.

Consequences of Incorrect Salt Levels:

• Too Little Salt: Insufficient salt can lead to the growth of undesirable bacteria, causing the kimchi to spoil or develop an unpleasant flavor and texture. It might become slimy or moldy.

• Too Much Salt: Excessive salt can inhibit the fermentation process, resulting in kimchi that is overly salty, bitter, and lacks the complex flavors that develop during proper fermentation. It can also make the vegetables tough.

Pro Tip:

If you accidentally oversalt your kimchi, try adding a small amount of unsalted rice flour porridge or grated pear to the mixture. These can help to balance the flavors and reduce the perceived saltiness. However, it's always best to err on the side of caution and add salt gradually.