Koreans eat kimchi at every meal, but there is so much salt in it, that it pushes the average Koreans daily sodium intake to over 4,553 milligrams. Remember, the WHO's recommendations is only 2,000 a day.
I always knew it was salty (due to the high amounts needed during the fermentation process), but never knew it was this high. I only eat it once a day, typically at lunch, maybe two times if I eat Korean for dinner. When I cook at home, I take special care not to add any salt to my cooking because I know I'm getting plenty in my school lunches.
I just wonder, if kimchi is that salty, how much salt is in the other dishes at school lunch??
Gwangju Kimchi Festival, 2009 (광주 김치 문화 축제 2009)
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