What should I do if the kimchi is too salty? Hot topics and solutions across the Internet in 10 days
Recently, "Kimchi is too salty" has become one of the hot topics on social platforms. Many netizens have shared the problem of excessive saltiness when making homemade kimchi. This article will combine the hot discussions on the entire network in the past 10 days to provide you with structured solutions and attach relevant data references.
1. Analysis of the reasons why kimchi is too salty is a hot topic on the Internet
According to feedback from netizens and suggestions from experts, the overly salty kimchi is mainly related to the following factors:
| Reason | Proportion | Typical comments |
|---|---|---|
| Improper salt control | 42% | “It was the first time I made kimchi and I added salt according to the recipe, but it turned out to be so salty that it turned bitter.” |
| Marinate for too long | 28% | "I forgot the kimchi in the refrigerator for three days on a business trip. When I came back, it was twice as salty." |
| Differences in water content of vegetables | 18% | "Soak cabbage and radish together. The cabbage is too salty to eat." |
| Wrong choice of salt type | 12% | "Mistaken use of refined salt instead of coarse salt, the saltiness exceeds the standard" |
2. The 5 most popular solutions within 10 days
| method | support rate | Operational points |
|---|---|---|
| Water soaking method | 35% | Soak the kimchi in cold water for 30 minutes and change the water 2-3 times |
| Add excipients to neutralize | 27% | Add sugar, apple or pear slices to balance the saltiness |
| Extend fermentation time | 20% | Continue fermentation for 2-3 days, and the lactic acid bacteria will decompose part of the salt. |
| secondary processing method | 12% | No more salt is added when frying, and it is paired with light ingredients such as tofu and meat. |
| freeze desalination method | 6% | After freezing and thawing, the cells rupture and release some of the salt. |
3. The golden ratio recommended by professional chefs
According to the live broadcast shared by the Michelin restaurant chef @MasterLi, the ideal kimchi-salt ratio is:
| Types of vegetables | Amount of salt per kilogram | Best marinating time |
|---|---|---|
| Chinese cabbage | 40-50 grams | 24-36 hours |
| white radish | 30-40 grams | 18-24 hours |
| cucumber | 25-35g | 12-18 hours |
| mixed pickles | 35-45g | 20-28 hours |
4. Selected creative solutions from netizens
On the Douyin platform, 3 creative ways to get high likes under the topic #saving太 salty kimchi:
1.Sparkling water desalination method: Soak in sugar-free sparkling water for 20 minutes. Carbon dioxide can accelerate the analysis of salt.
2.Rice adsorption method: Mix kimchi with warm rice and let it sit for 10 minutes. The starch particles will absorb part of the salt.
3.milk soaking method: Soak in whole milk for 15 minutes to neutralize protein and salt.
5. 5 key tips to prevent kimchi from being too salty
1. Add salt in stages: add 2/3 of the salt first, taste it after 24 hours and then add more.
2. Use a salinity meter: a special salinity meter for online kimchi shopping (ideal range 2-3%)
3. Choose coarse salt: Coarse salt dissolves slowly, making it easier to control the final saltiness.
4. Refrigerated pickling: Salt penetration rate is more uniform in low temperature environment
5. Record logs: Record the salt amount, time and other parameters for each production for easy adjustment
Through the above structured data and solutions, we hope to help you perfectly solve the problem of over-salty kimchi. Remember to bookmark this article and refer to the professional proportioning chart before making kimchi next time!
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