Mediterranean Diet Traditional Cabbage Kimchi
Dive into the world of fusion flavors with this Mediterranean Diet Traditional Cabbage Kimchi! This wholesome twist on a classic Korean favorite blends the bold, spicy tang of traditional kimchi with the heart-healthy principles of the Mediterranean diet. Featuring Napa cabbage, vibrant vegetables like carrot and daikon radish, and a zesty spice paste made with gochugaru, fresh ginger, garlic, and a touch of extra virgin olive oil, this recipe delivers a gut-boosting powerhouse of flavor and nutrition. Fermented to perfection, this kimchi is ideal as a zesty side dish, a topping for rice bowls, or a tangy complement to Mediterranean-inspired plates. Easy to customize for spice levels and dietary preferences (omit fish sauce for vegan-friendly), this homemade kimchi promises to become a probiotic-rich staple in your kitchen. Perfect for meal prep and loaded with antioxidants, it's a delicious fusion of tradition and coastal cuisine!
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Recipe Information
Ingredients
- 2 heads Napa cabbage
- 3 tablespoons Sea salt
- 8 cups Water
- 1 large Carrot
- 1 small Daikon radish
- 5 stalks Green onions
- 6 cloves Garlic
- 1 tablespoon Fresh ginger
- 2 tablespoons Gochugaru (Korean red pepper flakes)
- 1 tablespoon Extra virgin olive oil
- 0.5 cup Unsweetened apple juice
- 1 tablespoon Fish sauce (optional, omit for vegan)
- 1 teaspoon Sesame seeds
Instructions
Cut the Napa cabbage into quarters lengthwise and remove the core. Chop the quarters into bite-sized pieces.
In a large bowl, dissolve 3 tablespoons of sea salt into 8 cups of water. Submerge the cabbage pieces into the salted water, making sure they are fully covered. Let them soak for 2 hours to draw out moisture, flipping them halfway through.
While the cabbage is soaking, prepare the other vegetables. Julienne the carrot and daikon radish into thin strips. Chop the green onions into 2-inch pieces.
In a food processor, blend the garlic, ginger, gochugaru, olive oil, and apple juice into a smooth paste. If using fish sauce, mix it into the paste. Adjust the amount of gochugaru to your spice preference.
After the cabbage has soaked for 2 hours, rinse it thoroughly under cold water to remove excess salt. Drain well.
In a large bowl, combine the cabbage, carrot, daikon radish, and green onions. Add the blended spice paste to the vegetables and use gloved hands to massage the paste into the mixture, ensuring everything is evenly coated.
Pack the kimchi mixture tightly into a clean glass jar, pressing down to remove air pockets. Leave 1-2 inches of space at the top for expansion during fermentation.
Seal the jar loosely to allow gases to escape. Let the kimchi ferment at room temperature for 2-5 days, depending on your taste and the ambient temperature. Check daily, pressing down to submerge the vegetables in their brine.
Once fermented to your liking, transfer the jar to the refrigerator to slow the fermentation. The flavors will deepen over time.
Sprinkle with sesame seeds before serving, if desired. Enjoy as a side dish, in rice bowls, or with Mediterranean-style grilled vegetables.
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 22734 mg | 988% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 50.0 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1555 mg | 120% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 5052 mg | 107% | |
*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.
