Just hit 15 consecutive days of my kimchi not molding and I'm honestly floored

I've been fermenting in my tiny apartment kitchen in Brooklyn where the temp swings like crazy and somehow using an extra 2% salt ratio this batch actually kept everything stable, anyone else have a random number that just worked for them?

2 comments

2 Comments

kai60219d ago

Actually, you probably want to be careful with that extra 2% salt. Kimchi usually only needs about 2% total salt to ferment safely, so if you added an extra 2% on top of that, you might be looking at a 4% brine which can slow down the good bacteria and alter the flavor profile. Unless you meant you bumped it up from 2% to 4%, then yeah that extra salt would definitely help with stability in a hot apartment.

carter.thea19d ago

Been there with the salt anxiety. Tried making my first batch of kimchi last summer and accidentally double salted the cabbage because I misread the recipe. Turned out way too salty and took forever to ferment. Ended up tossing it and starting over. Hope your batch turns out better than mine did.