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?

2 comments

2 Comments

ivan821mo 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.

flores.tessa1mo 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.