I've fermented cabbage to make sauerkraut at home, but this was my first kimchi attempt. I followed the ingredients and preparation steps in this recipe exactly, but allowed mine to ferment at room temperature in a large jar with an airlock for about 14 days which resulted in an extremely sour and spicy kimchi. I did not think that it was too salty, but I rinsed and squeezed the cabbage very well with distilled water after the salt soak step, and used distilled water after packing the cabbage into the jar to ensure that the brine level rose above the veggies. Salt is important to prevent the growth of "bad" bacteria, but too much salt (or chlorine in tap water, which is why using distilled water is important) will inhibit the lactobacilli from fermenting the veggies. If you are making this recipe to eat immediately without fermentation, then add much less salt.
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I've fermented cabbage to make sauerkraut at home, but this was my first kimchi attempt. I...