I made kimchi more than a year and a half ago. Because I live in Europe, I know and I often eat sauerkraut (fermented sour cabbage). When I made the kimchi, I committed a big mistake. I added too much salt. The final result was inevitably salty. So I went the same way as when sauerkraut was prepared.
I dropped the kimchi into a fermenting barrel, I stamped it with stone and hermetically sealed. I let it 20-25 C° warm place until the fermentation started (it started very slow because too much salt). Then I took it to a cooler place and I let it for 5-6 months. After then I tried to taste it. The kimchi doesn’t rotten, just turned like sauerkraut, but it was too salt yet. Due to the extremely high salt content fermentation was very difficult.
Then I put it the refrigerator and I let it more 4 moths. After I made another portion of kimchi but I was very cautious with the salt.
For the previous one, it was a mistake to put cabbage with very large amounts of salt, pushing it with weight and leaving for a night. The cabbage made a lot of juice and swallowed the salt almost completely. I could not wash the salt out of it. And I added extra salt to it. (Don't know why.)
Next time I used less of salt and I left it for less time in the salt. The old salty Kimchi was still in the fridge, so I found out to mix the old with the new one.
After that, I put it back in the barrel and waited for a few days until fermentation started. Salinity just started to ease but didn’t disappear completely.
Afterwards, I was put back into the refrigerator again for 5 months. After 5 months, the salinity almost disappeared. But the whole thing was very sour. the taste has changed, it tastes like very spicy sauerkraut. (But it didn’t rotten.)
Has anyone been here like this? Added too much salt and fermented the kimchi too matured? What should I do with it? Can I use it for some of dishes which requies matured kimchi?
(I struggled a lot with it, so I do not want to throw it away.)