Kimchi (pronounced Kim-Chee) is a traditional Korean dish made with fermented vegetables. The most widely available kimchi here in the United States is made with Napa Cabbage, ginger, garlic, scallions, and hot red pepper.
Kimchi has a strong flavor that people generally either love or hate – I am firmly in the “love it” camp! I have tried (and tried, and tried!) to make it at home, but my efforts never seem to end well.
I’ve researched many methods and recipes, but for some reason I get hung up at the fermentation process. It just never works out the way it’s supposed to somehow…
The first time I tried to make Kimchi, Mr. Hungry had to take the crock I fermented it in out to our back woods because the smell was so heinous. I’m surprised the neighbors didn’t call the cops to report a “suspicious odor” coming from our yard!
That was two years ago – the empty crock is still out there somewhere, and even now I’m afraid to go find it and look inside.
Recently I tried again, and after this latest attempt to make my own kimchi the kitchen reeked for days (and the kimchi still never fermented properly!) My compost pile enjoyed it though, and is likely close to achieving sentience by now, thanks to all of that bacteria.
So while I don’t like to think of myself as a quitter, for now I’ve accepted defeat on making the real thing.
However, I did discover that if I put all of the elements together it makes an excellent Kimchi salad, which gives me the delicious flavors of Kimchi, without the hassle (and demoralizing effects of yet another failure!) of the fermentation process.
And while it won’t provide all of the health benefits of the bacteria-laden original, it’s still loaded with enough vitamins and phytonutrients to make it a nutritional powerhouse – all for less than 100 calories per generous serving!
Did I mention that it’s delicious? Tangy, spicy, and a little sweet, this kimchi salad goes perfect with any asian meal!
If you’re like me, you’ll be eating it straight out of the bowl as soon as it’s done – just make sure you save enough for everyone else to try!
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Korean Kimchi Salad
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Diet: Dairy-Free, Keto, Low-Carb
Description
A kimchee salad that has the Korean ingredients of Kimchi but is eaten fresh before fermentation.
Ingredients
- 1 large head of Napa Cabbage
- 4 cups of water
- 1 1/2 cups kosher salt
- 6 cloves garlic
- 3 tablespoons minced ginger
- 1/2 cup fish sauce
- 1/4 cup korean chili powder (or substitute cayenne)
- 2 tablespoons granulated sugar substitute
- 1 teaspoon sesame oil
- 6 scallions, sliced
- 3 tablespoons radish, sliced
Instructions
- Cut the cabbage into quarters and remove the core.
- Separate the leaves and place in a large bowl.
- Mix the salt and water together and pour over the cabbage, making sure all of the cabbage is submerged.
- Marinate the cabbage for 1 to 2 hours.
- Drain and rinse the cabbage thoroughly.
- Place in a colander and press down to get as much liquid out of it as possible.
- Meanwhile, combine the garlic, ginger, fish sauce, chili powder, sugar, and sesame oil in a small blender or food processor. Puree until smooth.
- Place your cabbage into a large bowl and toss with the sliced scallions and radish.
- Pour the dressing over the salad and mix well to ensure all of the leaves are coated.
- Marinate for at least one hour before serving.
- This salad will keep and improve for up to a week in the fridge.
Notes
Approximate nutrition info per serving: 64 calories, 2g fat, 4g net carbs, 4g protein
- Prep Time: 20 minutes
- Category: keto salads
- Method: assembly
- Cuisine: korean
Nutrition
- Serving Size: 3/4 cup
- Calories: 64
- Fat: 2g
- Carbohydrates: 4g net
- Protein: 2g
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Kim Bartleson says
Mellissa! I’m the daughter of a Korean and am seriously missing my Gochujang sauce since starting Keto. Do you have any thoughts about how to duplicate this thick and spicy sauce?
Pam says
What if you made sauerkraut and then used that with your recipe. Then you would have both fement and kimchi flavor?
Jackie says
What is fish sauce and is there something else I can use instead? Rice vinegar perhaps?
Mellissa Sevigny says
Fish sauce is similar to soy sauce in flavor – rice vinegar won’t give you the same flavor at all.
Catherine says
Thank you for this recipe!! When I lived in Korea and grew to love, love, love kimchi…all varieties! However, like you, I have never been able to replicate it. What a great (and easy) remedy for my Seoul Cravings! Thank you again, I truly enjoy your site.
365daysofbacon says
Love this recipe! I’ve been wanting to make kimchi, but haven’t really had a chance to look for a quality recipe … then this one fell in my lap (inbox). must be fate! ;)
have you ever tried letting it ferment? sorta like a homemade sauerkraut with all the hippie probiotic benefits?
Mellissa Sevigny says
It was good even after a week in the fridge, but I’ve never tried keeping it longer than that – other than my actual kimchi experiments! I’m a little afraid to, ha ha!
Baron says
I eat the normal Won Bok Kim Chee here since Hawaii has a ton of Kim Chee varieties for sale. I make saimin/ramen soup base, toss in slightly cooked Shiratake noodles, toss in some meat and Kim Chee. Of course here in Hawaii the meat would be char-sui but that has too much sugar, or SPAM which is what I usually do. We love SPAM here.
Mellissa Sevigny says
Sounds really delicious Baron! I have come to appreciate Spam as the occasional treat with my eggs since I went low carb – it used to gross me out! :)
Marie says
I love to take a bite of kimchi, followed by a bite of cheddar cheese. It’s just one of those amazing flavor combos like fudge brownies and orange juice. Try it!
Mellissa Sevigny says
Kimchi and cheddar?!?!? Now that is a combo I never would have thought of! I’m going to have to try it, though I’m skeptical to tell you the truth! I’ll let you know how it was! :)
Helga says
Did you mean to write 1/2 cup of cayenne? I think that would be too much! Other than that it sounds interesting!
Mellissa Sevigny says
Thanks for catching that Helga, it’s supposed to be 1/4 cup, which still sounds like a lot but it’s meant to be spicy!