A great alternative in a case like this is simply using small amounts
to flavor a soup instead of tossing it! Some nice nutrition in there
still.

I've done this soup thing a bit with some kimchi I made 2.5 years ago
I wasn't able to use before it soured to halfway-vinegar levels. I
overzealously made too much, but it's a neat experiment to see it be
totally preserved and still good (as in "delicious vinegar") despite
being left semi-outdoors through hot summers, etc. Yes, lactic acid
fermentation really does preserve foods!

A related thought in the "dilution" concept: sometimes my kefir winds
up left out too long in warm weather and gets too sour to handle (even
for me as a serious sourpuss), so I just add more fresh milk and then
it's mild and delicious!

Mike Parker
SE Pennsylvania


On 6/30/06, Jimmy Gatt <loundry2000@...> wrote:
> Hey all,
>
> As a follow-up to my previous "failure" with Kim Chee. I tasted it
> again, and it had a nice fermenty flavor but was WAAAAAAAAAAAAY too
> salty. I think I must have mis-read the recipe, because I think I was
> adding 4 Tablespoons of table salt per quart of water. Only six times
> greater than Heidi's suggested amount! No wonder it was too salty, Duh.
>
> The "breaking apart" observation turned out to be nothing. I think I
> might have noticed the pureed onion/garlic/ginger and perceived it to
> be disintegrating cabbage.
>
> On a related note, I disposed of the oversalted kim chee by putting it
> down the disposal. That made the whole kitchen stink! I turned on
> the whole house fan and ended up feeding a lemon to the garbage
> disposal in order to rid my home of the odor.
>
> I will try kim chee again soon...
>
> Jimmy