Korean cooking forum topics:
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.
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.
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?
Any ideas MUCH appreciated by both myself and my cardiologist.
The salt process creates an unhealty environment for bad bacteria. Keep that in mind.
i think you are out of luck… but there is fabricated low sodium kimchi to buy… never tried it though
my suggestion is to wash the kimchi before you eat it.
why not just stick of mool kimchis?
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