What is the best salt for making kimchi? Learn why Korean coarse salt is recommended and how using iodized salt can affect your ferment's final texture.
1 Answer
Coarse sea salt is best for making kimchi because it draws out moisture effectively and doesn't contain iodine. Iodized salt can inhibit fermentation and impart a bitter taste.
Detailed Explanation:
The type of salt used in kimchi making is crucial for several reasons. First, the salt's primary function is to draw out excess water from the vegetables, particularly the cabbage, which helps to create a crisp texture and prevent spoilage. Coarse sea salt is ideal because its larger crystals dissolve slowly, allowing for a gradual and even dehydration process. This slow dissolution also helps to distribute the salt evenly throughout the cabbage, ensuring proper preservation.
The presence of iodine in table salt is detrimental to kimchi fermentation. Iodine is an antimicrobial agent, which means it can inhibit the growth of beneficial bacteria responsible for the fermentation process. These bacteria are essential for developing the characteristic sour and tangy flavor of kimchi. Furthermore, iodine can impart a bitter or metallic taste to the final product, negatively affecting its overall flavor profile. Therefore, it's best to avoid iodized salt altogether when making kimchi.
Other types of salt, such as kosher salt, can be used as a substitute for coarse sea salt if necessary, but it's important to ensure that it is non-iodized. The key is to use a salt that is pure, free of additives, and has a coarse texture for optimal water extraction and fermentation.
Pro Tip:
Always check the label of your salt to ensure it is non-iodized. Even if the packaging doesn't explicitly state 'iodized,' look for ingredients like potassium iodide or sodium iodide, which indicate the presence of iodine.