No sugar added kimchi?

#1

Has anyone had any luck finding a brand of no-sugar added kimchi? I know the amount of sugar in kimchi is probably negligible but I’d like to find a no-sugar option if I can.

(jilliangordona) #2

Make it yourself and allow it to ferment long enough to eliminate the sugars? It’s not too hard. However it’s somewhat similar to kombucha in needing it to ferment.

http://www.thekitchn.com/how-to-make-easy-kimchi-at-home-189390

#3

Thanks! Your post is helpful to me in two ways. First, reminding me that the sugar is there to make kimchi what it is - i.e. As part of the fermentation process. Second, that recipe calls for a “teaspoon” of sugar, which suggests to me that I may be over worrying about the sugar content.

And, I wonder, how much of that sugar would remain after fermentation? Hm. Not sure…

(jilliangordona) #4

I can’t speak to kimchi, but I know in kombucha the longer the brew, the lower the sugar content, as the bacteria from the mother feeds on the glucose for fuel. I myself have tried and failed to reduce the amount of sugar in my brews at the start, only to have mold form and my mother by ruined :sob:

If you are interested in brewing yourself, there are gadgets available to measure sugar content in the fermentation process… but I simply let my brew go for a solid month until I get a more tangy that sweet taste.

(Jessika Nilsson) #5

I usually let my kombucha brew for around 6 weeks to ensure that there is barely any sugar left :slight_smile: