Oversalted my kimchi, ugh & now what?

I’ve been making various Korean ferments for a long time. We always have a variety in the fridge, and kimchi is in the big glass jar. Next to the spicy pickled okra, pickled onions and radishes, sauerkraut, etc.

When I was making the current batch, despite wearing my “don’t interrupt me I am cooking” apron, there was a string of steady interruptions and a parental health scare.

So, yeah. It seems I salted, got distracted, and salted it again.

Fermented fine but it’s too damn salty. I know I can use it in stews, since it’ll be diluted.

But heck. I’ve still got three liters, and the flavor is great.

What else can I do with this batch?

Or is there some halmeoni (grandma) trick to save this?

submitted by /u/shampton1964
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