Probiotic Ginger-Cucumber Kimchi
A fermented, gut-healing kimchi made with Whole30-compliant ingredients to support skin health and reduce bloating. This Korean Whole30 recipe, ready in about 20 minutes, pairs napa cabbage, daikon radish, and fresh ginger for a weeknight-friendly dinner. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 head (about 1 lb) napa cabbage
- 1/2 cup julienned daikon radish
- 2 tbsp grated fresh ginger
- 3 cloves minced garlic
- 2 tsp sea salt
- 1 tbsp apple cider vinegar
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Equipment for this recipe
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Instructions
- Step 1: Finely chop 1/2 head napa cabbage (about 1 lb) into 1/2-inch pieces, place in a bowl, and toss with 2 tsp sea salt, massaging for 2 minutes until wilted.
- Step 2: Let sit at room temperature for 1 hour, then drain and rinse thoroughly under cold water to remove excess salt, squeezing out excess liquid.
- Step 3: In a clean bowl, combine drained cabbage, 1/2 cup julienned daikon radish, 2 tbsp grated fresh ginger, 3 minced garlic cloves, and 1 tbsp apple cider vinegar, mixing until evenly coated and fragrant.
