Sugar-Free Traditional Cabbage Kimchi
Discover the bold and tangy flavors of **Sugar-Free Traditional Cabbage Kimchi**, a healthier twist on the classic Korean staple that's naturally fermented and packed with probiotics. This authentic recipe eliminates added sugars while highlighting the natural sweetness of fresh ingredients like Napa cabbage, daikon radish, and carrots. Seasoned with aromatic garlic, ginger, and vibrant Korean red pepper flakes (gochugaru), and enhanced with umami-rich fish sauce, this kimchi delivers a flavorful punch with every bite. Perfect for gut health enthusiasts and lovers of traditional fermented foods, this easy-to-follow, step-by-step recipe guides you through creating a homemade kimchi that's as nutritious as it is delicious. Enjoy it as a savory side dish, a flavorful topping, or a base for countless Korean-inspired creations!
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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
Directions
Step 1
Cut the Napa cabbage lengthwise into quarters and then into 2-inch wide pieces. Rinse thoroughly under cold water.
Step 2
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.
Step 3
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.
Step 4
In a large mixing bowl, combine the garlic, ginger, Korean red pepper flakes, and fish sauce. Mix into a paste.
Step 5
Add the julienned daikon radish, carrot, and scallions to the spice paste. Mix well to coat everything evenly.
Step 6
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.
Step 7
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.
Step 8
Press down the mixture firmly into the jar to minimize air pockets. Seal the jar tightly.
Step 9
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.
Step 10
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
| Serving size | (3888g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 521.2 |
| Total Fat 9.1g | 0% |
| Saturated Fat 1.8g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 2mg | 0% |
| Sodium 46018.7mg | 0% |
| Total Carbohydrate 79.3g | 0% |
| Dietary Fiber 30.5g | 0% |
| Total Sugars 33.5g | |
| Protein 23.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1128.0mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 4030.7mg | 0% |
Source of Calories