Don't Go Overboard With These 2 Ingredients When Making Kimchi

Excessive saltiness can stall fermentation: Salt plays a crucial role in kimchi fermentation by inhibiting the growth of unwanted bacteria while allowing beneficial lactic acid bacteria to thrive.

Health concerns: High salt intake is linked to various health problems, including high blood pressure, heart disease, and stroke. Excessive salt content in kimchi can contribute to these risks, especially for individuals already on sodium-restricted diets.

Unwanted sweetness: While some sugar is used in kimchi to feed the lactic acid bacteria and contribute to the development of flavor, too much can result in an overly sweet kimchi, masking the desired sour and spicy characteristics.

Rapid fermentation: Sugar can accelerate the fermentation process, leading to kimchi that is overly fermented and potentially mushy.


Follow trusted recipes: Use reliable recipes from reputable sources that have been tested and perfected. These recipes will generally specify appropriate amounts of salt and sugar for optimal fermentation and flavor.

Taste as you go: Don't blindly follow the recipe. Taste the kimchi at different stages of the fermentation process and adjust the salt and sugar levels as needed.

Choose low-sugar ingredients: Consider using ingredients like low-sugar gochujang (Korean chili paste) or omitting added sugar altogether if you prefer a less sweet kimchi.

Start with a small batch: If you're new to making kimchi, it's best to start with a small batch to experiment with different salt and sugar levels before scaling up your recipe.


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