Heart-Healthy Traditional Cabbage Kimchi
Transform your health with this vibrant and flavorful Heart-Healthy Traditional Cabbage Kimchi, a low-sodium twist on the classic Korean staple! This wholesome, gut-friendly side dish is made with Napa cabbage, colorful vegetables like julienned carrots and daikon radish, and a zesty blend of garlic, ginger, and gochugaru (Korean red pepper flakes). Using reduced sodium sea salt and a touch of naturally sweet grated apple or pear, this recipe balances bold, spicy flavors with a heart-conscious approach. Easy to prepare and naturally fermented, this kimchi is teeming with probiotics that promote digestive health. Perfect as a stand-alone side or a tangy addition to rice bowls and soups, this delicious homemade kimchi is a must-try for health-conscious foodies looking to incorporate authentic Korean flavors into their meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large head (about 4 lbs) Napa cabbage
- 2 tablespoons Sea salt (low-sodium or reduced sodium)
- 1 medium, julienned Carrot
- 1 cup, julienned Daikon radish
- 4 stalks, chopped into 2-inch pieces Green onions
- 5 cloves Minced garlic
- 1.5 teaspoons Minced ginger
- 3 tablespoons Korean red pepper flakes (gochugaru)
- 2 tablespoons Low-sodium fish sauce (or vegan fish sauce for a plant-based version)
- 0.5 cup Unsweetened apple or pear, grated
- 8 cups Filtered water
Instructions
Cut the Napa cabbage in quarters lengthwise, then chop into bite-sized pieces.
Dissolve 2 tablespoons of sea salt into 8 cups of filtered water in a large bowl. Submerge the chopped cabbage, ensuring it’s well-coated. Let it sit for 2 hours, tossing every 30 minutes to ensure even brining.
After 2 hours, rinse the cabbage thoroughly in cold water 2-3 times to remove excess salt, then drain completely.
In a separate bowl, combine the garlic, ginger, Korean red pepper flakes (gochugaru), low-sodium fish sauce (or vegan alternative), and grated apple or pear to create the kimchi paste. Stir until well-mixed.
Add the julienned carrot, daikon radish, and chopped green onions to the bowl with the paste and mix together.
Add the drained cabbage to the vegetable-and-paste mixture. Using gloved hands, toss everything thoroughly until the cabbage is evenly coated.
Transfer the kimchi into clean, sterilized glass jars, pressing the mixture down firmly to remove air pockets, leaving about 1 inch of space at the top.
Loosely close the lids (do not tighten all the way) to allow gases to escape during fermentation. Place the jars on a rimmed baking sheet in case of overflow.
Let the kimchi ferment at room temperature (70–75°F) for 1-3 days, depending on your preferred level of tanginess. Check daily to ensure the vegetables are submerged in their brine.
After fermentation, tighten the lids and transfer the jars to the refrigerator. The flavor will continue to develop over time and is best enjoyed after 1-2 weeks.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 63223 mg | 2749% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 53.9 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1520 mg | 117% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 5604 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
