Sugar-Free Traditional Cabbage Kimchi
Transform your meals with the bold, tangy flavors of Sugar-Free Traditional Cabbage Kimchi, a wholesome spin on Korea’s beloved fermented dish. This recipe skips the added sugar without sacrificing the authentic taste that kimchi is known for. Made with Napa cabbage, crunchy daikon radish, and vibrant carrot, each ingredient is coated in a robust, umami-packed blend of garlic, ginger, gochugaru (Korean red pepper flakes), and fish sauce for a perfectly balanced kick. The artisanal fermentation process unlocks a deep complexity of flavors while providing gut-friendly probiotics, making it as nutritious as it is delicious. Ideal for adding zing to rice bowls, soups, or grilled meats, this sugar-free kimchi is easy to prepare and customizable to your preferred level of spice and tang. Perfect for health-conscious food lovers, this classic recipe delivers authentic Korean taste in every bite—sans the sweeteners!
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Recipe Information
Ingredients
- 1 large head Napa cabbage
- 6 tablespoons Sea salt
- 10 cups Water
- 1 medium (julienned) Daikon radish
- 1 medium (julienned) Carrot
- 5 stalks (cut into 1-inch pieces) Scallions
- 6 cloves (minced) Garlic
- 1 tablespoon (grated) Ginger
- 5 tablespoons Korean red pepper flakes (gochugaru)
- 3 tablespoons Fish sauce
Instructions
Cut the Napa cabbage lengthwise into quarters and then into 2-inch wide pieces. Rinse thoroughly under cold water.
Dissolve the sea salt in the water to create a brine. Submerge the cabbage pieces in the brine, ensuring they are fully covered. Let the cabbage soak for 2 hours, turning occasionally to ensure even salting.
After 2 hours, drain and rinse the cabbage thoroughly under cold running water at least 2-3 times to remove excess salt. Let it drain in a colander while you prepare the spice mixture.
In a large mixing bowl, combine the garlic, ginger, Korean red pepper flakes, and fish sauce. Mix into a paste.
Add the julienned daikon radish, carrot, and scallions to the spice paste. Mix well to coat everything evenly.
Using gloves to protect your hands from the spice, add the drained cabbage to the bowl with the spice mixture. Massage the paste into the cabbage, ensuring every piece is well coated.
Pack the kimchi tightly into a clean, airtight glass or ceramic jar, leaving about 1-2 inches of space at the top to allow for expansion during fermentation.
Press down the mixture firmly into the jar to minimize air pockets. Seal the jar tightly.
Leave the jar at room temperature (around 65-72°F/18-22°C) for 1-5 days, depending on your desired level of fermentation. Check daily for bubbling and taste to monitor progress.
Once the desired fermentation level is reached, transfer the kimchi to the refrigerator. It can be eaten immediately or allowed to continue fermenting slowly in the fridge for up to several weeks for a deeper flavor.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 46019 mg | 2001% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 33.5 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1128 mg | 87% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 4031 mg | 86% | |
*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.
