Anti Inflammatory Quick Kimchi
Fermented and fresh vegetables, bold spice, and a handful of pantry staples come together here in a way that feels both ancient and completely weeknight-friendly. Napa cabbage is salted and rinsed to draw out excess moisture, then tossed with carrot, scallions, and a punchy paste built from grated garlic, fresh ginger, gochugaru, fish sauce, sesame oil, and a touch of honey. Each of those core ingredients brings something to the anti-inflammatory table — ginger and garlic are two of the most well-researched roots for supporting a low-inflammation lifestyle, and the fermentation-forward flavor that develops as the kimchi sits only adds to its appeal. The color alone — that deep, vivid red coating every piece of cabbage — is enough to make you want to pile it onto a bowl of rice before it even hits the fridge. It serves six, so there's plenty to share or stash for the week, and the flavors genuinely get better after a day or two in the refrigerator. Skip the store-bought jars loaded with preservatives and additives you can't pronounce — this version puts you fully in control of every ingredient. A sprinkle of toasted sesame seeds at the end adds a subtle nuttiness that ties the whole thing together beautifully.
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Learn more →Ingredients
6 servings
- 1 small head napa cabbage (about 1 ½ lb), cut into 1-inch pieces
- 1 ½ tsp kosher salt
- 4 scallions, white and green parts, cut into 1-inch pieces
- 1 medium carrot, peeled and cut into thin matchsticks
- 3 cloves garlic, finely grated
- 1 tbsp fresh ginger, finely grated
- 2 tbsp gochugaru (korean red pepper flakes)
- 1 tbsp fish sauce
- 1 tsp toasted sesame oil
- 1 tsp honey
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1.2 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
For serving
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Place the napa cabbage in a large mixing bowl and toss with the kosher salt until every piece is coated. Let stand for 20–30 minutes, tossing once halfway through, until the cabbage has wilted and released noticeable liquid.
- 2
Transfer the salted cabbage to a colander and rinse thoroughly under cold running water. Squeeze the cabbage firmly in your hands to remove as much liquid as possible, then return it to the (dried) mixing bowl.
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