Heidi...kimchi expert!, I need some advise.

[Guest guest]

Hey Heidi! I am about to start my second batch of kimchi using your

great recipe and my brand new Harsch Crock. The first time I made

kimchi, I salted the napa cabbage and let it wilt. Then I rinsed

the cabbage off...decided that was not a good idea so I salted the

rest of the vegies as well. It was wayyyy too salty. (I am used to

the amount of salt for sauerkraut.)I fed it to my chickens... So my

question is, do you leave the salt on the initial salting of the

napa cabbage? And/or could you help me out on the salt thing? By

the way, I went to my local oriental grocery store and I found all

the Korean things you recomend in your recipe! Thanks, Judy

PS more help...how do I go about replying to a message? I get the

digest form. Thanks!