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Finally got my kimchi to stop going slimy after 3 tries
I kept having my napa cabbage turn into a weird mush every time I tried fermenting it, and I was about to give up on the whole thing. Last batch I salted the cabbage for 6 hours instead of the usual 2 and rinsed it way more carefully, and it actually came out crisp and fizzy like it should. Has anyone else had success with a longer salt time, or do you think it was the rinsing that fixed it?
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taylor_patel4mo ago
Ngl, the long salt time is the move. That extra rinse is key too though.
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baker.simon4mo ago
Longer salt time saved my ferment too. I was doing 2 hours and getting sad limp cabbage every time. Bumped it up to 5 or 6 hours and suddenly the leaves had actual crunch left after a week in the jar. Might be both things you mentioned working together honestly. The extra time draws out moisture more evenly and the thorough rinse stops that sour mess from taking over. My last batch sat out for 10 days before it even got tart enough for my taste.
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