Anti Inflammatory Classic Kimchi

Total time49 hr

Prep time1 hr

Cook time0 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

16 servings

For the salted cabbage

1 medium napa cabbage (about 2 lb), cut into 2-inch pieces
Fresh Napa Cabbage Napa Cabbage Melissa's Asian Essentials Napa Cabbage Wegmans Bagged Napa Cabbage Leaves PRODUCE Organic Napa Cabbage
See all
¼ cup kosher salt
1 cup cold water

For the kimchi paste

¼ cup gochugaru (korean red pepper flakes)
4 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp fish sauce
2 tbsp salted fermented shrimp (saeujeot)
1 tsp granulated sugar
Ingredient note
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.3 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
4 stalks green onions, cut into 1-inch pieces

Instructions

1
Place the napa cabbage pieces in a large mixing bowl. Dissolve the kosher salt in the cold water, then pour over the cabbage. Toss well to coat, then let the cabbage sit for 1 to 2 hours, tossing every 30 minutes, until the leaves have wilted significantly and released a good amount of liquid.
2
Transfer the wilted cabbage to a large colander and rinse thoroughly under cold running water 2 to 3 times to remove excess salt. Taste a piece — it should be pleasantly salty but not overwhelmingly so. Squeeze the cabbage firmly in handfuls to remove as much water as possible, then set aside in the colander to drain for 10 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!