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My friend said my kimchi was too salty and it changed my whole process
She tried a batch I made last month and told me straight up it was almost inedible. I was using a full cup of salt for a large jar, which I learned is way too much. Now I measure exactly 60 grams of sea salt per head of cabbage and let it brine for only 8 hours. The flavor is so much better and more balanced. Has anyone else had a friend give them harsh but helpful fermentation advice?
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rivera.christopher10d ago
A full cup of salt is wild.
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