Kimchi is a mix of pickled vegetables known for its vibrant, pungent flavors and aroma. This recipe from Marwan Sabbagh, MD, aids with digestion and is rich in vitamins and fiber. And with fresh mango and orange flavors, it’s sure to make your mouth happy.
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1 cup coarse sea salt
2 quarts water
2 medium-large heads Napa cabbage (about 2 ½ to 3 pounds each), chopped
1 tablespoon fish sauce
1 head garlic, cloves separated, peeled and trimmed
½-inch piece fresh ginger, peeled and chopped
½ cup Korean chile paste (gochujang)
1 tablespoon kosher salt
2 tablespoon sugar
½ medium daikon radish (about 6 ounces), peeled and sliced lengthwise into half-inch slices
1 bunch green onions, white and green parts, cut into 1-inch lengths
1 mango, peeled, pitted and chopped
2 oranges, rinds peeled, sliced into circles
- In a large bowl, combine the sea salt and water, and stir until the salt dissolves.
- Submerge the cabbage in the water and let soak at room temperature for 3 to 4 hours.
- Combine the garlic, ginger and fish sauce in a food processor or blender and process until finely minced. Transfer the mixture in a large bowl.
- Add the chile paste, kosher salt and sugar. Stir to combine.
- Add the daikon and green onions, and mix well.
- Drain the cabbage in a colander, rinse thoroughly and drain again. Using your hands, squeeze the heads to remove as much water as possible.
- Add the cabbage, mango and oranges to the bowl and mix well, pressing down firmly to remove any air bubbles and making sure all the ingredients are well-coated with the seasonings.
- Transfer the kimchi mixture to a sealed container and let it stand for 2 to 3 days in the refrigerator before serving.
Makes about 8 servings
Each serving has:
Total fat 0.5g
Saturated fat 0g
Trans fat 0g
Total carbohydrate 11g
Source: The Alzheimer’s Prevention Cookbook: 100 Recipes to Boost Brain Health (© 2012 Ten Speed Press)