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My kimchi never gets moldy with this simple salt trick
Just a pinch more salt in the paste keeps mold off... and the flavor's still good.
3 comments
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nguyen.wesley3mo ago
My last batch of kimchi went two months without a hint of fuzz. That extra salt in the paste really does make a difference for shelf life. It stayed plenty tangy and crunchy the whole time too.
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jamiemiller3mo ago
Wish my last batch held up that well, man.
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willowc603mo ago
@nguyen.wesley, that extra salt in the paste you mentioned really seems to stop mold. Salt keeps unwanted germs from growing while the kimchi ferments. How do you figure out the right salt amount so it still tastes good and stays crunchy?
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