Whole30 Traditional Cabbage Kimchi

Discover the bold, tangy flavors of Whole30 Traditional Cabbage Kimchi, a gut-friendly, probiotic-rich side dish that’s as nutritious as it is delicious. This recipe transforms Napa cabbage, crisp carrot, daikon radish, and green onions into a vibrant fermentation masterpiece, enhanced with the spicy kick of Korean red pepper flakes (gochugaru) and a savory depth from Whole30-compliant fish sauce. Perfectly suited for a Whole30 diet, this traditional kimchi skips added sugars while preserving authentic Korean flavors. With just 45 minutes of prep and 2-3 days of simple fermentation, you’ll have a versatile condiment that pairs beautifully with your favorite meals or stands alone as a zesty snack. Embrace healthy living without compromising taste!

Nutriscore Rating: 58/100

Prep Time:45 mins

Cook Time:0 mins

Total Time:45 mins

Servings: 16

Ingredients

• 2 heads Napa cabbage
• 0.5 cups Sea salt
• 6 cups Water
• 1 large Carrot
• 1 medium Daikon radish
• 4 stalks Green onions
• 6 cloves Garlic cloves
• 2 tablespoons Fresh ginger
• 0.25 cup Korean red pepper flakes (gochugaru)
• 2 tablespoons Fish sauce (Whole30 compliant)

Directions

Step 1

Cut the napa cabbage into quarters lengthwise and then chop into bite-sized pieces. Discard the core.

Step 2

In a large bowl, dissolve the sea salt in 6 cups of water. Add the chopped cabbage to the saltwater, making sure it's fully submerged. Let it sit for 2 hours, stirring occasionally.

Step 3

Meanwhile, julienne the carrot and daikon radish into thin strips. Slice the green onions into 1-inch pieces. Set aside.

Step 4

Peel the garlic cloves and ginger. Blend them into a smooth paste using a food processor or blender.

Step 5

In a separate small bowl, combine the garlic-ginger paste, Korean red pepper flakes, and fish sauce. Mix well to form a thick paste.

Step 6

After 2 hours, drain the cabbage and rinse thoroughly under cold water to remove excess salt. Squeeze out the liquid from the cabbage gently.

Step 7

In a large mixing bowl, combine the cabbage, radish, carrot, and green onions. Add the spicy paste and massage it into the vegetables using clean hands (wear gloves if sensitive to spice). Ensure every piece is coated evenly.

Step 8

Transfer the kimchi mixture into a clean glass jar, pressing down firmly to remove air pockets. Leave about 1 inch of space at the top of the jar for expansion during fermentation.

Step 9

Seal the jar loosely and place it on a plate to catch any overflow during the fermentation process. Leave the jar at room temperature (around 68–72°F) for 2–3 days.

Step 10

Check the kimchi daily. Press down to submerge the vegetables in the brine. Taste after 2 days; if it's tangy enough for your liking, transfer the jar to the refrigerator to slow the fermentation process.

Step 11

Enjoy your Whole30 Traditional Cabbage Kimchi as a side dish, condiment, or ingredient in a compliant recipe. It will keep in the refrigerator for up to 1 month.

Nutrition Facts

Serving size	(3593.7g)

Amount per serving	% Daily Value*
Calories	749.8

Total Fat 12.3g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 0.8g
Cholesterol 2mg	0%
Sodium 59849.7mg	0%
Total Carbohydrate 111.3g	0%
Dietary Fiber 44.1g	0%
Total Sugars 46.4g
Protein 35.0g	0%

Vitamin D 0IU	0%
Calcium 1537.5mg	0%
Iron 10.8mg	0%
Potassium 5754.1mg	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: 15.9%

Protein: 20.1%

Carbs: 64.0%