Low Sodium Traditional Cabbage Kimchi

Transform your favorite Korean side dish into a heart-healthy delight with this Low Sodium Traditional Cabbage Kimchi recipe. Perfect for those watching their salt intake, this version features the bold, tangy flavors you love with a fraction of the sodium. Napa cabbage, daikon radish, carrots, and green onions are packed with vibrant Korean spices like gochugaru (red pepper flakes), garlic, and ginger, creating a deliciously savory and mildly spicy ferment. A quick low-sodium brine sets the stage for a perfectly balanced flavor, while a touch of low-sodium fish sauce enhances the umami. After a simple fermentation process, this kimchi becomes the ultimate probiotic-rich side dish or condiment to accompany rice bowls, noodles, or grilled meats. Ready in just a couple of days, this refrigerator-friendly recipe is a must-try for fans of traditional Korean cuisine!

Nutriscore Rating: 56/100

Prep Time:120 mins

Cook Time:0 mins

Total Time:120 mins

Servings: 10

Ingredients

• 1 large head Napa cabbage
• 1 medium (julienned) Daikon radish
• 1 medium (julienned) Carrot
• 6 stalks (chopped into 1-inch pieces) Green onions
• 2 tablespoons Kosher salt (low sodium)
• 8 cups Water
• 6 cloves (minced) Garlic
• 1 tablespoon (grated) Ginger
• 3 tablespoons Korean red pepper flakes (gochugaru)
• 2 tablespoons Fish sauce (low sodium)
• 1 teaspoon Sugar

Directions

Step 1

Cut the Napa cabbage lengthwise into quarters, then remove the core. Chop each quarter into bite-sized pieces.

Step 2

Dissolve 2 tablespoons of low-sodium kosher salt in 8 cups of water. Submerge the chopped cabbage in the saltwater solution, ensuring it's covered completely. Let it soak for 1-2 hours, flipping the cabbage every 30 minutes to ensure even brining.

Step 3

After soaking, rinse the cabbage thoroughly under cold water 2-3 times to remove excess salt. Drain well and set aside.

Step 4

While the cabbage is soaking, prepare the vegetable mix. Julienne the daikon radish and carrot, and chop the green onions into 1-inch pieces.

Step 5

In a small bowl, combine minced garlic, grated ginger, Korean red pepper flakes (gochugaru), low-sodium fish sauce, and sugar. Mix thoroughly to form a spicy paste.

Step 6

In a large mixing bowl, combine the drained cabbage, prepared vegetables (daikon, carrot, and green onions), and the spicy paste. Use clean hands (preferably with gloves) to massage the paste into the vegetables, ensuring everything is evenly coated.

Step 7

Pack the kimchi mixture tightly into a clean glass jar or airtight container, leaving about 1 inch of space at the top to allow for fermentation gases. Press down on the kimchi to remove any air pockets, ensuring the brine covers the vegetables completely.

Step 8

Seal the jar and let it ferment at room temperature (65-75°F) for 2-3 days. Check daily to release any built-up gases by opening and closing the lid briefly.

Step 9

Taste the kimchi after 2-3 days. If you prefer it more fermented, leave it out for another day or two. Once it reaches your desired level of tanginess, transfer the jar to the refrigerator to slow the fermentation process.

Step 10

Enjoy your low-sodium kimchi as a side dish, condiment, or ingredient in your favorite recipes! It will keep in the refrigerator for up to 4 weeks.

Nutrition Facts

Serving size	(3337.3g)

Amount per serving	% Daily Value*
Calories	494.8

Total Fat 7.6g	0%
Saturated Fat 1.5g	0%
Polyunsaturated Fat 0.8g
Cholesterol 2mg	0%
Sodium 62831.2mg	0%
Total Carbohydrate 75.3g	0%
Dietary Fiber 26.1g	0%
Total Sugars 33.1g
Protein 23.5g	0%

Vitamin D 0IU	0%
Calcium 1079.8mg	0%
Iron 7.1mg	0%
Potassium 3645.9mg	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: 14.8%

Protein: 20.3%

Carbs: 65.0%