I made Kimchi and put it into glass jars, based on this recipe: https://www.feastingathome.com/how-to-make-kimchi/
I made it in 2 batches:
- 1 batch I accidentally put double the salt, but gave it an extra rinse after 4 hours. I also forgot to put the daikon in it.
- 1 batch I had normal salt and rinsed after 8 hours
When mixing with the paste I tasted the first batch and found it a bit salty, however I put both batched into jars nonetheless.
I'm concerned of both batches being to salty and inedible, so I thought of the following plan:
- taste each jar after 1 week
- if too salty, mix in another daikon to "thin out" and distribute the salt over more material.
To make sure I don't spoil the batches I was going to
- use a fresh fork to taste each jar
- get mixing bowls and forks straight out of a freshly run dishwasher
- mix with freshly dishwashed cutlery only
Is this a good approach or is there a better way to check and fix overly salty Kimchi