Kimchee: low salt recipes.

[Rinder]

Hi All,

Kimchee is meant to be very good for gut health. I've been searching for some low salt kimchee recipes so that I can start eating kimchee. Is it possible to make kimchee and keep the salt low? Does anyone have any tips? Much appreciated in advance.

[gilreid1]

If you mean Korean Kimchi? Then the answer would be no. Have been in Korea and tried a couple of times it is a serious acquired taste. Fermented and salted vegetables

Gil

[Rinder in reply to gilreid1]

Thank you. I see. Dr Moseley, on Radio 4 Michael Mosely (bbc.co.uk/programmes/m000v3g2) makes his own as does Hugh Fernley-Wittingstall. There are also low-salt recipes on-line. So this kimchee making in some shape or form (akin to the Korean version but not exactly I guess) seems to be the new things re gut bacteria as does Kefir. So I want to use as little salt as possible with mine but I just wondered if anyone else had experimented. Thoughts welcome.

[gilreid1 in reply to Rinder]

I would also check the risks to health eating kimchi.

[Rinder in reply to gilreid1]

Quite right.

[Aopl in reply to gilreid1]

I remember reading an article on the high rates for Koreans of stomach cancer because they eat a lot of Kimchi.

[gilreid1 in reply to Aopl]

The researchers, all South Korean, report that kimchi and other spicy and fermented foods could be linked to the most common cancer among Koreans. Rates of gastric cancer among Koreans and Japanese are 10 times higher than in the United States.

[Rinder in reply to Aopl]

So kimchee is not all it's cracked up to be? I won't be jumping on the kimchee craze until extensive research. The last thing I want is to cause the opposite effects to what I actually intended. Thanks.

[RufusScamp]

I think the salt is there as a preservative, so you would need to be careful with a low-salt version. Keep it in the fridge, possibly?

[Rinder in reply to RufusScamp]

Interesting point. Useful pov. I need to explore this further. Health experts say kimchee is good for your gut but little is said about a low-salt version 🤔

[Chappychap]

There's a fermented Kimchi brand sold in Waitrose called "Vadasz", I buy the Super Green variety which is very spicy with plenty of Jalapeño Chilli. It has 1.6g of salt per 100g, I'd normally have about 25g as a portion, so 0.4g salt. Not nothing, but not too bad. Personally I think it's delicious and a small amount really revs up a meal.

The advised salt intake is 6g per day, and I try to be at about half that.

Unfortunately it's not cheap, I did look at making my own kimchi and if I can ever find the time I'd love to give it a shot. If you get round to it then let us know how you get on.

[Rinder in reply to Chappychap]

Hi there. Thanks for this useful information. I guess, given the concerns that some people have raised, I need to check whether kimchi is a good thing. If I find out anything interesting, I'll let you know and if I did make it, I'll give more info.

[Qualipop]

What on earth is it??

[Rinder in reply to Qualipop]

fermented vegetables. There's a whole process to preparing it. The issue is whether it is as good for you as is claimed as you will read from the replies. A bit more research needed.

[Qualipop in reply to Rinder]

Thanks, I remember having something similar in Germany- horrible.

[Missreva]

I'm following a low tyramine diet and they suggest that fermented foods are high in tyramine and increase blood pressure. I don't know if anyone else follows this diet? My blood pressure has come down significantly in the past 4 weeks.

[Rinder in reply to Missreva]

Thank you for this information.