Was told my kimchi was too salty - made me rethink everything

My buddy Jeff tried my last batch of kimchi and said it tasted like a salt lick. I used to just eyeball the salt ratio for years and thought it was fine. Went from about 3 tablespoons of salt per napa cabbage down to 2 and let it brine for only 4 hours instead of 6. Now the baechu comes out way more balanced and the ferment actually lasts longer in the fridge. Anyone else get knocked down a peg by a friend's honest feedback?

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2 Comments

gonzalez.vera4mo ago

My grandma once told me my jjajangmyeon was too sweet. Still stings.

4

samf954mo ago

Man @gonzalez.vera, grandmas NEVER forget a bad dish!

1