I finally listened to a friend who said my kimchi was too salty

He tried a batch I made in March and told me to cut the fish sauce by half and add a grated apple for sweetness. I adjusted my next ferment and the flavor is way more balanced now. Has anyone else gotten a piece of advice that totally fixed a recipe for them?

3 comments

3 Comments

ivan823mo agoMost Upvoted

That apple trick is a game changer. I've found a little bit of sugar from fruit really helps mellow out the saltiness without making it taste sweet. Sometimes I'll use a pear instead, or even a bit of carrot for a more earthy sweetness.

sam_rivera1mo ago

Wait, hold up - you put a whole daikon radish in your soup? Like, not just a little bit but a chunk of it? Thats wild, I've never heard of anyone doing that before. I guess it makes sense though since daikon is pretty mild and would soak up the salty broth without adding a ton of its own flavor. I mean, Ive only ever used apple slices or a bit of pear when things get too salty, but a radish feels kinda next level. Maybe its just me but that sounds like it could make the soup taste a little... earthy in a way I never expected.

flores.tessa3mo ago

Honestly, the carrot idea is smart because it adds that sweetness without the extra liquid you get from fruit. I've even thrown in a chunk of daikon radish before and it worked the same way. Tbh, playing with different veggies is how you find your own perfect balance.