Ad
related to: kimchi sodium content
Search results
Results from the WOW.Com Content Network
Nutrition: (Per 2 Tbsp): Calories: 8 Fat: 0 g (Saturated Fat: 0 g) Sodium: 125 mg Carbs: 2 g (Fiber: 0.5 g, Sugar: 1 g) Protein: 0.5 g. Texas company Madge's continues the pickling tradition of ...
Kimchi (/ ˈ k ɪ m tʃ iː /; Korean: 김치; RR: gimchi, IPA:) is a traditional Korean side dish consisting of salted and fermented vegetables, most often napa cabbage or Korean radish.
“Younger kimchi is great on the table as banchan, a grouping of small Korean condiments/side dishes, while more mature kimchi is best used for cooking in stir fries, stews and savory pancakes ...
A bowl of Korean sea salt Korean sea salt crystals. Korean brining salt, also called Korean sea salt, is a variety of edible salt with a larger grain size compared to common kitchen salt.
In Korean cuisine, napa cabbage is the main ingredient of baechu-kimchi, the most common type of kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang. [24] The outer, tougher leaves are used in soups. It can be used in stir-fry with other ingredients, such as tofu, mushroom and zucchini. It is also eaten with hot pot ...
25 of the very best deals from Nordstrom's Half-Yearly Sale: Rothy's, Le Creuset, Hoka and more
The fermentation process takes longer than other varieties of dongchimi due to its lower sodium content but it can also be stored much longer. [6] It is a local specialty of South Jeolla province. Gungjung dongchimi (Royal dongchimi, 궁중 동치미) Made from small radish, yuja, pomegranate, and Korean pears are added for a fragrant version. [7]
Although the researchers stressed the importance of eating kimchi in moderation due to its high sodium levels, there are a few ways you can incorporate this fermented food into your daily diet.
Ad
related to: kimchi sodium content