You can also get pretty close by salting the cabbages a lot, then rinsing them once they’ve gotten seasoned enough to be pleasantly salty. Also it’s quite hard

You can also get pretty close by salting the cabbages a lot, then rinsing them once they’ve gotten seasoned enough to be pleasantly salty. Also it’s quite hard to oversalt kimchi in my experience. You’ll need to ferment it longer but eventually the sourness will balance out the salty