Commonly fat and sugar intake are looked at first but going over the RDI for salt is very easy. The USA government recommends a maximum of 6g of salt per day for adults, 5g a day for children aged 7-10 and 3g for children aged 4-6. The amount of salt consumed in one fast food meal is more than twice the daily limit for an adult and four times the daily limit of a six year old.
A family meal from KFC – consisting of eight mini breast fillets, two regular popcorn chicken portions, four regular fries, a large portion of BBQ beans, a large coleslaw and a 1.5 litre Pepsi shared equally between four – could contain 5.2g of salt per person.
Of meal combinations aimed specifically at children, the salt content varied from 4.3g of salt in a Pizza Hut chicken wrap and a soft drink to 0.6g in a McDonald’s Happy Meal of chicken nuggets and a fruit bag.
According to the Cash survey, a family of four sharing a Pizza Hut meal deal – consisting of one Cheesy Bites Meat Feast, one medium Super Supreme, a portion of garlic bread, a portion of potato wedges, chicken wings, and a cheesecake dessert – could eat 12.3g of salt each.
A Short film about making Bokashi–a fermented wheat bran–used to pickle kitchen food waste to help it compost quicker without foul odors. Can also use to feed to animals into the garden or the septic system. Need wheat bran, molassa, high mineral salt, ceramic powder, water and effective microbes (EM).
How to make kimchi using western type cabbage and not using Chinese cabbage.
1/2 a cabbage, 150g small green onion, 1/2 cup sea salt, a bit of water
1/2 cup powdered red pepper, 3 tablespoons water, 5 tablespoons minced garlic, 3 tablespoons minced ginger, 1/2 cup fish sauce, 1 teaspoon salt, 2 tablespoons sugar, 1 tablespoon flour, and 1 cup water
1. Cut and discard the head of the cabbage and chop the remainder into edible sizes. Sprinkle with salt and water and let it sit for 1~2 hours.
2. Mix the flour with water and stir it over heat until the mixture thickens. Let it cool.
3. Chop the small green onions into 4~5cm pieces.
4. Mix the seasoning ingredients.
5. Run the cabbage under cold water. Dry the cabbage of all moisture and mix it with the seasoning.
6. Mix the small green onions withthe seasoned cabbage. Combine leftover seasoning from the bowl with water and pour it over the kimchi.
7. If you’re cooking this in the summer, ferment it for 10 hours. If it’s winter, ferment it for 2 days and keep it in a refrigerator. (more)