Mediterranean Diet Traditional Cabbage Kimchi

Discover the perfect fusion of Korean tradition and Mediterranean flair with this Mediterranean Diet Traditional Cabbage Kimchi recipe. Bursting with probiotics and bold flavors, this nutrient-packed side dish combines classic Napa cabbage with wholesome Mediterranean ingredients like extra virgin olive oil and a touch of unsweetened apple juice for a unique twist. Spiced with gochugaru and enriched with garlic and ginger, it delivers a vibrant, fiery kick balanced by the natural sweetness of daikon radish and carrots. Whether you're a fermentation enthusiast or a first-timer, this recipe's simple steps and optional vegan adaptation make it an easy, customizable addition to your meal prep routine. Serve it as a zesty side dish, a topping for rice bowls, or pair it with Mediterranean-style grilled vegetables for a flavorful fusion that's as healthy as it is delicious! Keywords: Mediterranean diet kimchi, traditional cabbage kimchi, fusion kimchi recipe, fermented side dish, probiotic-rich foods.

Nutriscore Rating: 64/100

Prep Time:45 mins

Cook Time:0 mins

Total Time:45 mins

Servings: 10

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

Directions

Step 1

Cut the Napa cabbage into quarters lengthwise and remove the core. Chop the quarters into bite-sized pieces.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

After the cabbage has soaked for 2 hours, rinse it thoroughly under cold water to remove excess salt. Drain well.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Once fermented to your liking, transfer the jar to the refrigerator to slow the fermentation. The flavors will deepen over time.

Step 10

Sprinkle with sesame seeds before serving, if desired. Enjoy as a side dish, in rice bowls, or with Mediterranean-style grilled vegetables.

Nutrition Facts

Serving size	(4062.0g)

Amount per serving	% Daily Value*
Calories	779.6

Total Fat 23.2g	0%
Saturated Fat 3.7g	0%
Polyunsaturated Fat 1.4g
Cholesterol 1.6mg	0%
Sodium 22733.7mg	0%
Total Carbohydrate 97.6g	0%
Dietary Fiber 31.1g	0%
Total Sugars 50.0g
Protein 28.5g	0%

Vitamin D 0IU	0%
Calcium 1555.1mg	0%
Iron 8.5mg	0%
Potassium 5052.3mg	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: 29.3%

Protein: 16.0%

Carbs: 54.7%