The article reflects on the author's experience learning kimchi-making in South Korea. Unlike typical recipe-driven approaches, the author's guide operated without measurements, highlighting the mastery of using salt in fermentation. Salt's role is crucial, as too much can ruin flavors, while too little can lead to spoilage. This emphasizes traditional methods over strict measurements, illustrating that experience often trumps recipe adherence in creating complex flavors in fermented foods, particularly kimchi.
Salt is one of the pillars of fermentation. Too little opens the door to unwanted results like mold, and too much just overloads and shorts out your palate.
I thought I'd come for hands-on time and a pro-level kimchi recipe but quickly realized I just wanted to understand how she had mastered salt.
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