I wanna make kimchi but how should I log the salt?

mistahjslover

I'm using sea salt in the brineing process of the napa cabbage then rinse it off. How do I log that salt? Log it as 1/4 the amount of salt I used to brine it?

Nikion901

found this by doing a google search ...
"Juices in with the kim chi are likely at euilibrium with sodium in the leaves, so simply pressing the stuff lightly to remove as much juice as possible might be the best way to limit sodium without sacrificing too much flavor."

That said ... it doesn't answer your question about how much salt to log. Also, what are you logging: raw napa cabbage by weight and salt ... or are you creating a recipe and logging servings of it?

annacole94

I would just log a commercial kimchi. Or I just neglect the salt when it's a fairly minor ingredient and no commercial option exists (like fermented apples). Your sodium number may be off, but the calories will be fine.

mistahjslover

Nikion901 wrote: »

found this by doing a google search ...
"Juices in with the kim chi are likely at euilibrium with sodium in the leaves, so simply pressing the stuff lightly to remove as much juice as possible might be the best way to limit sodium without sacrificing too much flavor."

That said ... it doesn't answer your question about how much salt to log. Also, what are you logging: raw napa cabbage by weight and salt ... or are you creating a recipe and logging servings of it?

I'm creating a recipe

lynn_glenmont

mistahjslover wrote: »

Nikion901 wrote: »

found this by doing a google search ...
"Juices in with the kim chi are likely at euilibrium with sodium in the leaves, so simply pressing the stuff lightly to remove as much juice as possible might be the best way to limit sodium without sacrificing too much flavor."

That said ... it doesn't answer your question about how much salt to log. Also, what are you logging: raw napa cabbage by weight and salt ... or are you creating a recipe and logging servings of it?

I'm creating a recipe

Log all the salt, and include the weight of the brine when calculating a serving size. If the salt is in equilibrium between the brine and the solids, there should be a roughly proportional amount of sodium in the kim chi when you weigh your (drained) serving.