Low sodium Kimchi

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This topic contains 3 replies, has 4 voices, and was last updated by  samyoowell 4 years, 7 months ago.

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  • #49342

    JayFromMN
    Member

    Hi,

    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.

    JayFromMN

    #53357

    The salt process creates an unhealty environment for bad bacteria. Keep that in mind.

    #53358

    kumaxx
    Member

    i think you are out of luck… but there is fabricated low sodium kimchi to buy… never tried it though

    #53359

    samyoowell
    Member

    my suggestion is to wash the kimchi before you eat it.

    why not just stick of mool kimchis?

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