Is it okay to use table salt for kimchi? Find out how using fine table salt or sea salt can impact your kimchi's texture compared to coarse Korean salt.
1 Answer
While you *can* use table salt or sea salt instead of Korean coarse salt for kimchi, it's not ideal. Korean coarse salt has a larger crystal size and mineral content that contributes to the kimchi's flavor and texture.
Detailed Explanation:
The type of salt used in kimchi making significantly impacts the final product. Korean coarse salt, often called *cheonil salt*, is traditionally used because of its unique properties. It's minimally processed, retaining more minerals like magnesium and potassium, which contribute to the fermentation process and the overall flavor profile of the kimchi. The larger crystal size also helps draw out moisture from the vegetables more effectively without making them too soft.
Table salt, on the other hand, is highly processed and contains additives like iodine and anti-caking agents. These additives can negatively affect the fermentation process and impart a metallic or bitter taste to the kimchi. Sea salt, while generally a better alternative than table salt, can vary greatly in mineral content and crystal size depending on its origin and processing. If using sea salt, choose a coarse variety that is free of additives.
If you absolutely cannot find Korean coarse salt, look for a coarse, additive-free sea salt as the next best option. You may need to adjust the amount of salt used, as different salts have varying levels of salinity. Taste as you go and adjust accordingly.
Pro Tip:
If using table salt as a last resort, let the salted cabbage sit for a shorter period and rinse it thoroughly to remove as much of the iodine and anti-caking agents as possible before proceeding with the kimchi recipe.