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healthy low sodium kimchi recipe
Kreamy Vegan

Low-Sodium Kimchi Recipe

Make this healthy, low-sodium kimchi quick and easy!
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Course: Side Dish
Cuisine: Korean
Ingredients Method

Ingredients
  

Pickled Cabbage
  • 5.5 pounds Napa cabbage 2.5kg. 1 big head or 2 medium-head cabbages
  • 1/3 cup Pink Himalayan Salt Coarse grain
Kimchi Sauce
  • 1/2 cup Water
  • 3 tbsp Vinegar Naturally Brewed
  • 1.7 oz Apple 50g, about half an apple
  • 1.7 oz Pear 50g, about half a pear
  • 1.7 oz Garlic 50g
  • 0.7 oz Ginger 20g
  • 3 oz Onions 100g, about half an onion
  • 7 oz Gochugaru 200g, Korean red pepper flakes

Method
 

How to Pickle Cabbage
  1. Cut the napa cabbage in half and trim off the bottom of the cabbage. Slice the rest of the leaves into finger-size pieces.
  2. Throw all the napa cabbage slices in a big container and sprinkle with salt. Mix well. Close the lid on the container and let it sit overnight. Set aside.
How to Make Kimchi Sauce
  1. Put water, apple, pear, garlic, ginger, and onion into a blender. Blend until smooth.
  2. Pour the paste into a bowl. Add vinegar and gochugaru. Mix well.
How to Make Kimchi
  1. Take out the pickled cabbage container. Pour the ready kimchi sauce. Mix well.
  2. Press down the kimchi into a container to make sure there is no air in the container.
  3. You can leave kimchi at room temperature for 1-2 days, depending on how you like your kimchi. Then store in a kimchi fridge. If you don't have a kimchi fridge, I recommend storing your kimchi in a regular fridge immediately. Your kimchi will ferment naturally over time. Enjoy!