The amount of salt is very important, but Kimchi is also very forgiving. I just taste the mix at this point -- it should taste a little salty. If it does not, add some salt. Some people make probiotic vegies without salt, by using whey or starter to make sure the process gets going, but I think it is better to just use the salt.

I also add a little sugar. Sugar feeds the bacteria and will probably make the mix more bubbly and sour -- there will not be any sugar left when the Kimchi is ready. However, it is not required at all.

 

---

Page url: http://www.eatingoffthefoodgrid.com/a/index.htm?hm_salt_and_suger.htm