| View previous topic :: View next topic |
| Author |
Message |
afsjesse
Joined: 23 Sep 2007
Location: Kickin' it in 'Kato town.
|
 Posted: Thu Jul 31, 2008 4:12 am Post subject: Salt free kimchi where??? |
 |
|
| I love Kimchi!! I eat it everyday, but I have mildly high blood pressure and the doc told me to stop eating salty food... so no kimchi. Is it possible to find Salt free or low sodium kimchi in the food stores here in Busan or Korea? Any brand names would be great! |
|
| Back to top |
|
 |
Kafkaesque
Joined: 10 Mar 2008
Location: In der Strafkolonie.
|
| Posted: Thu Jul 31, 2008 4:19 am Post subject: |
|
|
| Did the doctor say that there is a lot of salt in Kimchi? There probably shouldn't be. It is cabbage and chilli which is fermented. Salt could theoretically be added as a preservative, but the fermentation process is begun by adding yeast. |
|
| Back to top |
|
|
Troll_Bait
Joined: 04 Jan 2006
Location: [T]eaching experience doesn't matter much. -Lee Young-chan (pictured)
|
| Posted: Thu Jul 31, 2008 5:03 am Post subject: |
|
|
| Kafkaesque wrote: |
| Did the doctor say that there is a lot of salt in Kimchi? There probably shouldn't be. It is cabbage and chilli which is fermented. Salt could theoretically be added as a preservative, but the fermentation process is begun by adding yeast. |
They rub generous amounts of salt into kimchi as part of its preparation.
I'd also be interested in knowing if there's low-salt kimchi available. |
|
| Back to top |
|
|
anae
Joined: 13 May 2003
Location: cowtown
|
| Posted: Thu Jul 31, 2008 5:25 am Post subject: |
|
|
| Kimchi is made by soaking cabbage leaves in a brine overnight. The leaves are rinsed, but it is still pretty salty. Common seasonings also include anchovy sauce and salted shrimp. Sorry. |
|
| Back to top |
|
|
anae
Joined: 13 May 2003
Location: cowtown
|
| Posted: Thu Jul 31, 2008 5:25 am Post subject: |
|
|
| double post |
|
| Back to top |
|
|
Rob'sdad
Joined: 12 May 2008
Location: Seoul
|
| Posted: Thu Jul 31, 2008 6:21 am Post subject: |
|
|
| anae wrote: |
| Kimchi is made by soaking cabbage leaves in a brine overnight. The leaves are rinsed, but it is still pretty salty. Common seasonings also include anchovy sauce and salted shrimp. Sorry. |
Exactly on the mark! My wife and mom in law dump an assload of rock salt into the bathtub (hopefully they scrubbed out my pubic hairs) and soak the 배추 for 3 hours or so. During that time they mix up the other ingregients which range from various salted sea creatures to even apples or pears. Then they get to packing it all.
A word to the wise. Don't request a hummer or a handie after your galpal, wife, f-buddy, etc. has spend the day making kimchi. You'll end up with your John Henry in a bowl of cold ice water or vinegar. |
|
| Back to top |
|
|
oceansdepth
Joined: 29 Jun 2008
|
| Posted: Thu Jul 31, 2008 8:41 am Post subject: |
|
|
| you know, my grandmother now makes her kimchi with less salt now and it still tastes as good. I heard there was a statistic that kimchi is one of the healthiest food items in the world if the salt levels are below a certain percentage. I've heard of some Korean markets selling a lower sodium kimchi. i can't remember the names though! unless you make your own =) |
|
| Back to top |
|
|
amilin90
Joined: 08 May 2008
Location: Seoul
|
| Posted: Thu Jul 31, 2008 9:58 am Post subject: |
|
|
just did a naver search on 저염도김치 (low sodium 김치) and came up with several results for the company 한성's low-sodium kimchi.
http://www.hskimchi.co.kr is the site, you can buy kimchi off the net, apparently  the kimchi pics makin me hungry now.. |
|
| Back to top |
|
|
hugekebab
Joined: 05 Jan 2008
|
| Posted: Thu Jul 31, 2008 10:48 pm Post subject: Re: Salt free kimchi where??? |
|
|
| afsjesse wrote: |
| I love Kimchi!! I eat it everyday, but I have mildly high blood pressure and the doc told me to stop eating salty food... so no kimchi. Is it possible to find Salt free or low sodium kimchi in the food stores here in Busan or Korea? Any brand names would be great! |
Mate, its dogs**t and you have been brainwashed. If you eat no kimchi, then it's 0% salt. Problem solved. |
|
| Back to top |
|
|
billybrobby
Joined: 09 Dec 2004
|
| Posted: Thu Jul 31, 2008 11:41 pm Post subject: |
|
|
| Kafkaesque wrote: |
| Did the doctor say that there is a lot of salt in Kimchi? There probably shouldn't be. It is cabbage and chilli which is fermented. Salt could theoretically be added as a preservative, but the fermentation process is begun by adding yeast. |
What? Kimchi requires tons of salt. It's basically cabbage, salt and pepper in that order. It's pickled.
I'm not really sure about the technical definitions of pickled and fermented. But kimchi relies on brine (saltwater), not yeast. |
|
| Back to top |
|
|
|
FAQ
Search
Memberlist
Usergroups
Register
Profile
Log in to check your private messages
Log in
