Ewww!! It's too salty!!

[miss_thenorth]

Is there anything I can do????

Ok, to backtrack, I made Free's blackbean paste, almost exactly as she posted, (but I added more garlic and chili powder). It is the first time I made it, and I should have known better than to add all the salt at once, but it is waaaaay too salty.
Is it ruined? Seriously, I don;t think I will be able to eat it, and I am the most salt tolerant in my family.

 

[Wifezilla]

I have noticed the fermented recipes tend to run salty. Like you, I usually don't mind salt, but for me to notice something is salty...that is A LOT of salt! LOL

I cut the salt IN HALF on the recipes I have tried. So far so good.

Now, how to save this. This is what I would try...
Mix up another batch but ADD NO SALT. Add the unfermented stuff to the fermented salty stuff. It should be just right. You may need to let it ferment another day or so.

Hopefully freemotion will pop in and she can offer her advice. I know she had a couple of things turn out too salty but i am not sure how she saved them.

 

[DrakeMaiden]

That makes sense. The solution to pollution is dilution.

 

[Ldychef2k]

When I add too much salt to a cooked dish, I add a potato, halved, and it absorbs it. Not sure that would work with fermenting, though.

 

[abifae]

*

 

[Wifezilla]

The black bean paste is...well...a paste. Rinsing wont help.

 

[abifae]

*

 

[Wifezilla]

Multi-slacking?

 

[big brown horse]

Set it aside and make some more to add to it.

 

[TanksHill]

I have used the potato trick when cooking beans before, worked pretty well. Maybe let it sit over night.

gina