Rant: People keep using the wrong salt for their kimchi and it's ruining the batch
I've seen three posts this month where folks are using iodized table salt for their napa cabbage kimchi. The iodine can kill the good bacteria you need for a proper ferment, leaving it mushy and weird. I learned this the hard way last year when a whole 2-gallon crock in my kitchen went bad in under a week. What other common mistakes should we all watch out for?