Heart-Healthy Traditional Cabbage Kimchi

Transform your gut health and elevate your meals with this flavorful *Heart-Healthy Traditional Cabbage Kimchi*. Crafted with low-sodium sea salt and a vibrant blend of nutrient-packed ingredients—like Napa cabbage, crisp carrots, peppery daikon radish, and the umami-rich touch of low-sodium or vegan fish sauce—this recipe puts a wholesome twist on the Korean classic. A touch of grated apple or pear adds natural sweetness, while gochugaru (Korean red pepper flakes) delivers just the right kick of heat. Fermented to perfection, this probiotic-rich kimchi not only boosts digestion but also enhances any dish it accompanies. Whether you're spicing up rice bowls, savoring it as a side, or using it as a topping for soups and stews, this heart-conscious kimchi tastes better with every passing day.

Nutriscore Rating: 57/100

Prep Time:120 mins

Cook Time:0 mins

Total Time:120 mins

Servings: 12

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

Directions

Step 1

Cut the Napa cabbage in quarters lengthwise, then chop into bite-sized pieces.

Step 2

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.

Step 3

After 2 hours, rinse the cabbage thoroughly in cold water 2-3 times to remove excess salt, then drain completely.

Step 4

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.

Step 5

Add the julienned carrot, daikon radish, and chopped green onions to the bowl with the paste and mix together.

Step 6

Add the drained cabbage to the vegetable-and-paste mixture. Using gloved hands, toss everything thoroughly until the cabbage is evenly coated.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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

Serving size	(4235.6g)

Amount per serving	% Daily Value*
Calories	737.7

Total Fat 10.6g	0%
Saturated Fat 2.2g	0%
Polyunsaturated Fat 1.2g
Cholesterol 3.1mg	0%
Sodium 63222.6mg	0%
Total Carbohydrate 110.4g	0%
Dietary Fiber 37.6g	0%
Total Sugars 53.9g
Protein 31.7g	0%

Vitamin D 0IU	0%
Calcium 1519.5mg	0%
Iron 9.0mg	0%
Potassium 5604.5mg	0%

*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.

Source of Calories

Fat: 14.4%

Protein: 19.1%

Carbs: 66.5%