and I forgot my last username so I made up a NEW one. This one is better I think.
Anyways, I'm an investment advisor and I sit too much watching screens like this one all day.
Recently I was diagnosed with high Blood Pressure 150/95 and borderline high cholesterol. 238 Total, 130 LDL, 40 HDL. AND I'm 20 lbs over weight.
So those numbers suck. I guess stress and sitting will do that to you.
Problem is I REALLY REALLY love kimchi.
Even if you use sea salt to make Kimchi if you have the above you are basically not ever going to be eating Kimchi, even though garlic and ginger lower HBP and cholesterol. The salt is just too much of an influence.
Basically he says you can cut the sodium by using POTASSIUM CHLORIDE up to 50% of total salt used and the Kimchi will still be acceptable.
I'm trying it tomorrow.
Also, please note Koreans in general eat a lot of salt. So for those recipes that dont require chemistry, try and substitute potassium chloride as much as you can.
For anything with fermented bean paste (denjang/doenjang) use either lowsalt japanese white miso or if you can find a Korean low salt variety its probably better.
I have also noticed much inaccuracy of labels in re sodium. PLEASE be careful. Especially on Korean store purchased foods. Im sure it has to do with pressure applied by the FDA. so if it tastes salty, its probably TOO salty. Use Potassium Chloride. FOund in nearly every major grocery store.
Oh and don't forget to do lots of cardio/circuit training. Or else you will get my symptoms.
All the best and I will report my results with lowsalt kimchi soon
Tony
