Low FODMAP Ginger-Lime Fresh Cabbage Kimchi
About FigFig 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
6 servings
For the cabbage
- 1 small head napa cabbage (about 2 lb), cut into 1 ½-inch pieces
Ingredient noteA serving of up to about 4 2/3 cups of chinese cabbage is low in FODMAPs. This recipe contains only about 2 1/4 cups per serving, making it likely Low FODMAP. If you prefer to always avoid chinese cabbage, please tap it and change its rating to Red.
- 1 ½ tsp kosher salt
For the kimchi paste
- 3 tbsp gochugaru (korean red pepper flakes)
- 2 tbsp fresh ginger, peeled and finely grated
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp fish sauce
- 1 tsp toasted sesame oil
- 1 tsp granulated sugar
- 4 scallions, green parts only, cut into 1-inch pieces
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
For serving
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Place the cabbage pieces in a large mixing bowl and toss with the kosher salt until every piece is coated. Let stand at room temperature for 45 minutes, tossing once halfway through, until the cabbage has wilted noticeably and released liquid.
- 2
Transfer the salted cabbage to a colander and rinse briefly under cold water to remove excess salt. Shake well and pat dry with a clean kitchen towel, or squeeze gently in small handfuls to remove as much moisture as possible.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!