hello fellow fermentation fetishists,
has anyone else ever had trouble with their kimchi brine evaporating on them? 'cause I sure have. when it happens, I respond by adding more brine, but I'm finding out that the resulting kimchi is waaaay too salty. 1) any suggestions on how to make too-salty kimchi palatable? and 2) do you think it would be alright to just add more water instead of more brine?
thanks,
tom