Description
A simple, fresh kimchi salad that balances tangy fermentation with crunchy fresh vegetables, perfect as a quick side or a flavorful addition to any meal.
Ingredients
Scale
- 4 cups chopped Napa cabbage (about 1 small head)
- 1 cup thinly sliced or julienned daikon radish
- 1 cup shredded carrots
- 3 stalks green onions, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons kosher salt
- 2 tablespoons fish sauce (optional, can substitute soy sauce or tamari for vegan)
- 1 tablespoon Korean red pepper flakes (gochugaru)
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 1/4 cup filtered or non-chlorinated water
Instructions
- Prepare the vegetables: chop Napa cabbage into bite-sized pieces, slice daikon radish thin, shred carrots, slice green onions, mince garlic, and grate ginger.
- Salt the cabbage: place chopped cabbage in a large mixing bowl, sprinkle with kosher salt, and massage until cabbage softens and releases water (about 5 minutes). Let sit for 10 minutes, then rinse thoroughly under cold water and drain well in a colander, pressing gently to remove excess liquid.
- Mix the seasoning paste: combine minced garlic, grated ginger, fish sauce (or soy sauce), gochugaru, rice vinegar, sugar, and water in a small bowl. Stir until sugar dissolves.
- Toss everything together: return drained cabbage to the large bowl, add daikon, carrots, green onions, and seasoning paste. Wearing gloves, mix thoroughly until veggies are evenly coated.
- Pack and ferment: transfer salad mixture into a clean glass jar or airtight container, press down firmly to remove air pockets. Leave at room temperature for 24 to 48 hours to ferment, then refrigerate to slow fermentation.
- Serve and enjoy: eat fresh for crunch or after fermentation for deeper flavor. Keeps in fridge up to two weeks; stir every few days.
Notes
Use organic Napa cabbage and fresh root vegetables for best results. Adjust gochugaru to control spice level. For vegan version, substitute fish sauce with soy sauce or tamari. Keep fermentation jar at consistent room temperature (68–72°F) for best flavor. Press veggies firmly to avoid air pockets and uneven fermentation. Salad keeps well refrigerated up to two weeks and flavors deepen over time.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Cuisine: Korean
Nutrition
- Serving Size: About 1 cup
- Calories: 50
- Sugar: 4
- Sodium: 800
- Fat: 0.2
- Carbohydrates: 10
- Fiber: 3
- Protein: 2
Keywords: kimchi salad, fermented vegetables, tangy salad, crunchy salad, Korean side dish, easy kimchi, vegan kimchi, quick kimchi salad