Why is my kimchi so watery and bland?

So I’ve been trying to master homemade kimchi, but I keep running into the same annoying problem. It always turns out way too watery.

It definitely doesn’t have that thick, rich texture like the ones my Korean friend makes. After sitting in the fridge, the water just takes over and washes out all the flavor, leaving it super bland.

Am I not salting the cabbage long enough? Or is it how I’m rinsing it? I’m literally using the proper Korean coarse sea salt (천일염), so I thought I was on the right track, but clearly, I’m doing something wrong lol.

Would love any tips or secret hacks to fix this. Thanks in advance!

submitted by /u/EarWide671
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