http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Mon, 20 May 2013 20:41:33 +0000 http://www.maangchi.com/talk/topic/low-sodium-kimchi#post-2596 Mon, 08 Mar 2010 08:34:46 +0000 samyoowell 2596@http://www.maangchi.com/talk/ <p>my suggestion is to wash the kimchi before you eat it. </p> <p>why not just stick of mool kimchis? </p> http://www.maangchi.com/talk/topic/low-sodium-kimchi#post-2583 Sat, 06 Mar 2010 21:24:10 +0000 kumaxx 2583@http://www.maangchi.com/talk/ <p>i think you are out of luck... but there is fabricated low sodium kimchi to buy... never tried it though </p> http://www.maangchi.com/talk/topic/low-sodium-kimchi#post-2578 Sat, 06 Mar 2010 06:07:50 +0000 powerplantop 2578@http://www.maangchi.com/talk/ <p>The salt process creates an unhealty environment for bad bacteria. Keep that in mind. </p> http://www.maangchi.com/talk/topic/low-sodium-kimchi#post-2575 Fri, 05 Mar 2010 18:49:00 +0000 JayFromMN 2575@http://www.maangchi.com/talk/ <p>Hi,<br /> I'm new here and this may have been discussed before, but suspect not. I'm a longtime Kimchi fan and we have several varieties in the house which I make more or less continuously. </p> <p>I need to reduce my salt intake. No matter how well drained, removing the liquid from the veggies by brining almost certainly leaves an unacceptably high soldium level. Salt substitutes (potassium based, usually) aren't acceptable either.</p> <p>Does anyone know of another way to de-water the veggies without using salt (a heresy, I know)? Quick blanche in boiling water? A few seconds in the microwave? Nuclear weapons?</p> <p>Any ideas MUCH appreciated by both myself and my cardiologist.<br /> JayFromMN </p>