I followed your directions to the letter, but this kim chee turned out to be so salty I couldn’t eat it.
I think you left some critical steps out of the recipe, like rinsing the cabbage leaves thoroughly after the first step to remove as much salt water as possible.
I would strongly recommend NOT adding any of the reserved salt water to the final fermentation step.
Also, you neglect to say when the ginger should be added but I assume it is into the food processor with the other seasonings.
Even with these recommendations, I am not sure the saltiness will be corrected to make this recipe salvageable.
