Purple Cabbage Kimchi: Discover the Unexpected Health Benefits

Health benefits of purple cabbage kimchi

Health benefits of purple cabbage kimchi

When it comes to incorporating healthy and delicious foods into your diet, purple cabbage kimchi is a must-try. This traditional Korean dish not only tantalizes your taste buds but also offers a plethora of health benefits.

From being rich in vitamins and minerals to boosting digestion and supporting the immune system, purple cabbage kimchi is a nutritional powerhouse that can enhance your overall well-being.

Rich in vitamins and minerals

Purple cabbage kimchi is packed with essential vitamins and minerals that are vital for maintaining good health. It is a great source of vitamin C, which helps boost the immune system and promotes collagen production for healthy skin.

Additionally, it contains vitamin K, which plays a crucial role in blood clotting and bone health. Purple cabbage kimchi is also rich in minerals like calcium, iron, and potassium, which are essential for various bodily functions.

High in antioxidants

Antioxidants are compounds that help protect the body against free radicals, which can cause oxidative stress and damage to cells. Purple cabbage kimchi is loaded with antioxidants, such as anthocyanins, which give it its vibrant purple color.

These antioxidants have been linked to a reduced risk of chronic diseases, including heart disease and certain types of cancer. By incorporating purple cabbage kimchi into your diet, you can give your body a powerful antioxidant boost.

Boosts digestion

One of the key benefits of purple cabbage kimchi is its ability to improve digestion. The fermentation process involved in making kimchi produces beneficial bacteria known as probiotics.

These probiotics help promote a healthy gut by balancing the gut microbiota and aiding in the digestion and absorption of nutrients. Consuming purple cabbage kimchi regularly can help alleviate digestive issues such as bloating, constipation, and indigestion.

Supports immune system

A strong immune system is essential for fighting off infections and diseases. Purple cabbage kimchi contains a variety of immune-boosting nutrients, including vitamin C, vitamin A, and antioxidants.

These nutrients help strengthen the immune system and enhance its ability to defend against harmful pathogens. By incorporating purple cabbage kimchi into your diet, you can give your immune system the support it needs to keep you healthy and protected.

How to make purple cabbage kimchi

How to make purple cabbage kimchi

Making your own purple cabbage kimchi at home is a rewarding and relatively simple process. Here is a step-by-step guide to help you get started:

Gather ingredients

To make purple cabbage kimchi, you will need the following ingredients:

  • 1 medium-sized purple cabbage
  • 1 tablespoon sea salt
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons Korean red pepper flakes (gochugaru)
  • 2 green onions, chopped
  • 1 tablespoon fish sauce (optional for non-vegetarian version)
  • 1 tablespoon sugar

Prepare the cabbage

Start by removing the outer leaves of the purple cabbage and cutting it into quarters. Remove the core and slice the cabbage into thin strips. Place the cabbage in a large bowl and sprinkle it with sea salt. Massage the salt into the cabbage for a few minutes until it starts to soften. Rinse the cabbage thoroughly with cold water and drain.

Create the kimchi paste

In a separate bowl, combine the minced garlic, grated ginger, Korean red pepper flakes, chopped green onions, fish sauce (if using), and sugar. Mix well until all the ingredients are thoroughly combined.

Ferment the kimchi

Add the kimchi paste to the drained cabbage and mix until the cabbage is evenly coated. Transfer the mixture to a clean glass jar, pressing it down firmly to remove any air bubbles. Leave about an inch of space at the top of the jar to allow for fermentation.

Cover the jar loosely with a lid and let it sit at room temperature for 1-2 days to ferment. Once fermented, store the purple cabbage kimchi in the refrigerator to slow down the fermentation process and enhance its flavor.

Ways to enjoy purple cabbage kimchi

Purple cabbage kimchi is a versatile dish that can be enjoyed in various ways. Here are some delicious ways to incorporate it into your meals:

As a side dish

Serve purple cabbage kimchi as a side dish alongside your favorite main course. Its tangy and spicy flavors complement a wide range of dishes, adding a burst of flavor and texture to your meal.

In salads

Add a vibrant twist to your salads by incorporating purple cabbage kimchi. Its crunchy texture and tangy taste can elevate any salad, making it a refreshing and nutritious option.

In sandwiches or wraps

Give your sandwiches or wraps a Korean-inspired twist by adding purple cabbage kimchi. Its unique flavors and textures can take your sandwich game to a whole new level.

In stir-fries or fried rice

Enhance the flavors of your stir-fries or fried rice by adding purple cabbage kimchi. Its tangy and spicy taste can add depth and complexity to these dishes, making them even more satisfying.

Where to buy purple cabbage kimchi

Where to buy purple cabbage kimchi

If you prefer to buy purple cabbage kimchi instead of making it yourself, there are several options available:

Local grocery stores

Many local grocery stores carry a variety of kimchi, including purple cabbage kimchi. Check the refrigerated section or the international foods aisle to find this delicious and nutritious dish.

Asian markets

Asian markets are a great place to find authentic purple cabbage kimchi. These markets often have a wide selection of kimchi, including different flavors and variations.

Online retailers

There are numerous online retailers that specialize in Korean food products, including purple cabbage kimchi. You can easily find and order this delicious dish from the comfort of your own home.

Tips for storing purple cabbage kimchi

To ensure the freshness and longevity of your purple cabbage kimchi, follow these storage tips:

  • Store the kimchi in a clean, airtight glass jar in the refrigerator.
  • Keep the kimchi submerged in its liquid to prevent it from drying out.
  • As the kimchi ferments, it may produce gas, so it’s important to burp the jar occasionally to release any built-up pressure.
  • Consume the kimchi within a few weeks for optimal flavor and quality.


Purple cabbage kimchi is not only a delicious and versatile dish but also a nutritional powerhouse. Its rich vitamin and mineral content, high antioxidant levels, digestive benefits, and immune-boosting properties make it a valuable addition to any diet.

Whether you choose to make it yourself or purchase it from a store, purple cabbage kimchi is a flavorful and healthy choice that can enhance your overall well-being. So, why not give it a try and experience the numerous benefits of this traditional Korean delight?


  • Does the type of cabbage matter for kimchi?

    Kimchi is traditionally made with napa cabbage, but there’s nothing to stop you from using another cabbage! Napa cabbage, Chinese cabbage, green cabbage, savoy cabbage, white cabbage, red cabbage, and bok choy (we could go on and on) are all part of the very large cruciferous family (Brassicaceae).

  • What’s the difference between Chinese cabbage and kimchi?

    Kimchi is a broad term for traditional lactic acid-fermented vegetables originating from Korea. The most popular variant of kimchi is baechu kimchi made from Chinese cabbage (Brassica rapa subsp. pekinensis) fermented in a mixture of seasonings (red chili powder, ginger, garlic, soy sauce, fish sauce, etc.)

  • Is kimchi just pickled cabbage?

    No. Pickles are preserved by distilled vinegar and sugar. Both refined vinegar and sugar suppress the growth of bacteria (good & bad) and do not create probiotics. Kimchi is fermented with sea salt, compounded with air and time, and makes its own sour carbonated vinegary juice naturally.

  • Is Napa cabbage better than regular cabbage for kimchi?

    The texture and taste won’t be the same, but it will turn out okay. Regular cabbage works for making kimchi, but the finished product won’t taste the same as the much more common Napa Valley cabbage kimchi. Regular cabbage has a stronger bite and is crunchier than Napa Valley cabbage when fresh or fermented.

Originally posted 2023-11-04 16:11:36.

Leave a Comment