Paleo Low-Sodium Kimchi and Korean Cucumber Salad
A vibrant, flavor-packed kimchi with a lighter sodium profile, paired with a refreshing Korean cucumber salad perfect for any meal.
Ingredients
For the Kimchi
- 1 head Napa cabbage Salt lightly and rinse well.
- 2 tablespoons garlic paste Blend garlic with other umami boosters.
- 1 tablespoon ginger paste Adds flavor and depth.
- 4 tablespoons gochugaru Korean red pepper flakes for heat.
- 1 strip kombu seaweed Soaked in warm water for umami.
- 1 cup water Used for soaking kombu.
- 2 tablespoons salt Use minimally for safety in fermentation.
For the Korean Cucumber Salad
- 2 pieces Persian cucumbers Or substitute with 1 English cucumber.
- 1 small clove garlic Finely minced for flavor.
- 1 teaspoon toasted sesame oil Adds nuttiness.
- 1 teaspoon apple cider vinegar Or use rice vinegar.
- 1 teaspoon grated apple For sweetness.
- 1.5 teaspoons gochugaru Or crushed red pepper, to taste.
- 1 pinch salt Optional, adjust to taste.
- to taste sesame seeds and scallions For garnish.
Instructions
Prepare the Kimchi
- Salt the Napa cabbage until softened, rinse thoroughly.
- Blend garlic, ginger, gochugaru, and the soaked kombu strip with the water.
- Pack the mixture into a jar, pressing down the vegetables so they are submerged.
- Ferment at room temperature for 1 to 2 days, then refrigerate.
Make the Cucumber Salad
- Thinly slice cucumbers and place them in a bowl.
- Toss together with vinegar, sesame oil, garlic, and gochugaru.
- Mix in the grated apple or honey for sweetness.
- Add salt if needed and garnish with sesame seeds and scallions.
Notes
Serve kimchi with grilled meats, eggs, or in lettuce wraps. For the salad, chill briefly before serving to enhance flavor. This meal is perfect for a low-sodium diet and pairs well with various proteins.