Probiotic Ginger-Cucumber Kimchi
A fermented, gut-healing kimchi made with Whole30-approved ingredients to support skin health and reduce bloating. This Korean-inspired Whole30 recipe, ready in about 20 minutes, pairs napa cabbage, daikon radish, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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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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.
