Tag: Low sodium kimchi

Recent research suggests that moderate consumption of fermented kimchi may help reduce blood pressure, a surprising finding given its typically high salt content. For those managing hypertension, this raises a crucial question: is kimchi ok for high blood pressure, or is the sodium risk too great?

A single 1-cup (150g) serving of commercially prepared kimchi can contain as much as 747 milligrams of sodium, which is about 32% of the recommended daily value. This significant variation in how much sodium is in kimchi depends on the recipe, brand, and preparation methods.

Studies have shown that reducing the salt content in kimchi can be beneficial for blood pressure and cardiovascular health. The excellent news is that yes, you can absolutely make kimchi be low in sodium, ensuring you get all the probiotic benefits without the high salt intake. This guide will walk you through the process, techniques, and ingredient swaps to achieve a deliciously healthy result.