Kimchiajumma
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I am almost 70, and have type II diabetes. I make and eat a lot of Korean foods. I have made my own kimchi for many years, and you can make it with or without brown sugar. The tiny amount I put into the sweet rice flour paste, does not seem to affect my diabetes. Kimchi is good for elderly people and should eat a little on a regular basis. It helps to lower blood sugar, and is good for digestion as well. Winter Kimchi (Dongchimi) [see photos] is also very good for elderly people, and very easy to make. It is made with Korean radishes, and the juice is lovely and refreshing. As for any recipes with sugar in them, you can use natural birch xylitol sweetener. It is natural, and does not raise the blood sugar. I know it is a bit late for my reply, but it will hopefully help other diabetics.
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Once you understand that Maangchi likes her food very spicy. You will learn to adjust her recipes. If you prefer milder kimchi, then add less hot pepper flakes to the recipe. Depending on how much less spicy you like your food. If you just want it a little less spicy, then use 1/4 less. If you want it a lot less spicy, then use 1/2 red pepper flakes than the recipe calls for.
There are about 100 types of kimchi, and each have various ingredients, and spicing. Maangchi gives you the basic, the rest is up to you. Don’t be afraid to make alterations, and make the kimchi your own.
Also, just like you can add Korean radish to remove too much salt from kimchi. You can also try adding it to kimchi that is too spicy. It might help to draw some of the spiciness from the kimchi. Fresh sliced Korean radish is recommended to add before fermenting. However, after the fermentation, you can add sliced pickled radish. The same one used for making gimbap. It works wonderfully. I live out in the country, so the nearest Hmart is about 40 miles from me. So, sometimes I have to improvise.
Get creative with your Korean cooking. Use the basics, but feel free to add in other vegetables. (e.g. carrots, Korean radish, daikon radish, banana peppers, etc. Also, depending on your tastes, you can use less or more of any of the spices that creates the sauce. (e.g. garlic, ginger, onions, etc.)
Have a lovely day!
(the photo is the kimchi I made 4 days ago.)Attachments:
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