Talk:Kimchi

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Nutritional claims[edit]

The article (and sources 19 and 20) claim that Kimchi is rich in vitamin B1 and B2, among nutrients. However, these sources do not seem unbiased, and a quick cross-reference between the table with nutritional facts and their RDA seems to contradict that claim. For example, if 100g of kimchi has 0.03mg vit. B1, and the RDA for an adult male and average intake is 1.1mg and2 mg respectively, that means you'd need to eat around 3kg of kimchi to get the minimum amount of B1, and 6kg to get a 'regular' amount. The other nutrients listed seem equally dubious.2A02:1811:D1D:A500:4D80:4615:1F2F:82C4 (talk) 20:14, 24 August 2015 (UTC)

What is 막김치 (Mak Kimchi)?[edit]

What is 막김치 (mak kimchi)? 204.210.240.163 (talk) 20:35, 17 January 2013 (UTC)

"mak" is the basic, cabbage + red chili version (as in photo), cut up BEFORE fermentation, as opposed to "poggi" kimchi, a rather foul version made with whole cabbage. basically if it looks like 3" squares in the jar, it's "mak"; if there's but 3 or 4 intact heads you cut up yourself upon serving, it's "poggi".
"mak" means basic/simple/easy/everyday, etc; i think poggi means "traditional" but i wouldn't swear by it. in any case, mak is the default nowadays -- if a korean just says "kimchi" you can rest assured they usually mean "mak". if further distinction in needed (waitress asks "what type?" for example) then you can add "mak" or "poggi" or one of the other variants.
i repeat, however, the poggi one tastes gross! 209.172.25.121 (talk) 06:06, 15 July 2013 (UTC)

Salt![edit]

What point is a section on "nutritional value" if it doesn't mention SALT?! I think we can all stipulate that veggies, garlic, onions and ginger are good for you - the question is whether it's worth all that SODIUM present!

Last I heard, Koreans have the highest rate of STOMACH CANCER in the world -- which i assume is directly related to their heavy intake of PICKLES. I'd be curious to know whether they have an elevated rate of heart attacks, strokes, hardening of the arteries, etc. etc., sodium-related problems.

This should be the MAIN FOCUS of any "nutritional value" section. There is no "issue" with kimchi other than the SALT content. 209.172.25.121 (talk) 04:38, 15 July 2013 (UTC)

Kimchi[edit]

The usage of Kimchi (edit | talk | history | protect | delete | links | watch | logs | views) is under discussion, see talk:KIMCHI -- 65.94.171.206 (talk) 00:01, 30 April 2014 (UTC)

Kimchi v. Sauerkraut[edit]

How does it compare to sauerkraut? That could be a point of reference.CountMacula (talk) 01:50, 8 February 2015 (UTC)