Made some kimchi last night and chose not to rinse the cabbage before mixing in the paste which is also salty. I thought it would be fine as I like salty things but how salty can you make it till fermentation stops working properly?
I think I'm around 6-8% with this batch. I saw some places that said up to 16% but they didn't seem confident so thought I would ask here.
https://cooking.stackexchange.com/quest ... fermentati