It has been a little over a week since my second attempt at making delicious kimchi, and my second time attempt was much worse than the first. The finished project is extremely salty, so much so that it is almost impossible to eat. I'm going to throw this batch out and hope for the third time to be a charm. The second attempt kimchi looks good and smells good, but is far from good. I must have done at least one of these three things wrong: I let the cabbage soak in brine for more than 24 hours, I added too much fish sauce, and/or I added to much salt when mixing together the ingredients.
When I attempt to make kimchi for the third time around, I will make sure to not let the cabbage soak in its brine for too long, and instead of adding the amount the recipe calls for, I will add how much fish sauce and salt I feel is appropriate and hope for the best. I would really like to be able to come to class with something that I am proud of.
Great work on this, Nevah. Are you a kimchi fan?
ReplyDeleteI like most kimchi's I have tried. Sometimes they can be a little funky though. I don't buy it too often either, because of how expensive it is in the grocery store. If I master how to make good kimchi, I will most likely make it often. Most of my friends really enjoy kimchi as well, so it could be something I make and share when I feel like doing so. I was talking to a lady that I work with, and she wants me to bring in some kimchi for her to try, and she could give me some input on what to do better for when I make it in the future.
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