Quick Answer
Kimchi that's too salty is often a result of excessive salt use or failure to allow for adequate fermentation time, allowing the natural lactic acid produced during fermentation to balance out the saltiness.
Over-Salting Causes
When making kimchi, using too much salt is a common mistake that can lead to an unbalanced flavor. A general rule of thumb is to use a ratio of 1-3% salt by weight of the vegetables, with 2% being a good starting point. For example, if you’re using 1 kg (1000 grams) of vegetables, you would add 20-30 grams of salt. If you’ve gone over this ratio, you may need to dilute the kimchi with water or let it ferment for a longer period to allow the lactic acid to develop and balance out the saltiness.
Importance of Fermentation Time
Fermentation time is crucial in developing the flavor of kimchi and balancing out the saltiness. If you’ve used excessive salt, letting the kimchi ferment for a longer period can help to reduce the saltiness. The ideal fermentation time for kimchi is between 1-5 days, depending on the type of vegetables used, the ambient temperature, and the desired level of sourness. As a general guideline, you can ferment kimchi at room temperature (around 70°F to 75°F or 21°C to 24°C) for 1-3 days and then refrigerate it to slow down the fermentation process.
Tips for Balancing Saltiness
If you’ve already made the kimchi and it’s too salty, there are a few things you can do to balance out the flavor. One option is to dilute the kimchi with water, but be cautious not to add too much water, as this can affect the texture and flavor of the kimchi. Another option is to add some sweet or sour ingredients, such as Korean chili flakes (gochugaru), fish sauce, or lime juice, to balance out the saltiness. However, be mindful that adding too much of these ingredients can further imbalance the flavor.
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