Appreciation post: A friend in Boise told me my kimchi brine was way too salty

I was making my usual batch with a full cup of salt per 5 pounds of cabbage, thinking it needed that much to ferment right. He tasted it and said it was like drinking the ocean, which made me cut the salt in half on my next try. Has anyone else had a taste test completely change their go-to recipe?

2 comments

2 Comments

victor_carr254h ago

Totally! I had the same thing happen with my sourdough starter. I was adding a whole tablespoon of salt to the dough, thinking it helped the crust. My brother said it tasted like a pretzel, not bread. Now I use half that and it's way better. Sometimes you just get used to your own heavy hand with ingredients.

linda_wood3h ago

Drinking the ocean" is such a perfect way to put it. I once made a soup so salty my partner asked if I was trying to preserve it for the winter. I get stuck in my ways too, and it takes a brave friend to tell you your food tastes like the Dead Sea. Have you tried the less-salty batch yet?