Update: My kimchi experiment with a 2% brine actually worked

I was totally sure you needed at least a 3% salt ratio for cabbage kimchi to be safe. I tried a 2% brine on a small batch last week, just to see what would happen. After 5 days on the counter, it was perfectly tangy and crisp, with no weird smells or mold. I guess the chili paste and garlic do a lot more for preservation than I gave them credit for. Has anyone else pushed the salt lower and had it turn out okay?

2 comments

2 Comments

shane_williams26d ago

Honestly, that's awesome to hear. I did a batch with just under 2.5% once because I ran out of salt, and it was totally fine. The funk came on a bit faster, but it tasted great and never got slimy. You're right, all that garlic and gochugaru really does the heavy lifting. I wouldn't go much lower than that, but it's good to know the rules have some wiggle room.

jessew8326d agoTop Commenter

Yeah @shane_williams, that extra garlic and pepper really does act like a safety net when the salt dips low.