Keto Chinese Pickled Vegetables

Keto Chinese Pickled Vegetables are a tangy and crunchy snack, perfect for those on a low-carb diet. This refreshing dish combines a variety of vegetables with a flavorful pickling brine, making it an ideal accompaniment to any meal or a satisfying standalone snack.

Ingredients

• Cucumber - 100 grams
• Radish - 100 grams
• Carrot - 50 grams
• Green bell pepper - 50 grams
• Garlic - 2 cloves
• Ginger - 1 teaspoon, grated
• Rice vinegar - 60 ml
• Soy sauce (or coconut aminos) - 30 ml
• Sesame oil - 1 teaspoon
• Erythritol (or other keto sweetener) - 1 teaspoon
• Salt - 1 teaspoon
• Red pepper flakes - 1/4 teaspoon (optional)

Steps

1. Wash and slice the cucumber, radish, carrot, and green bell pepper into thin strips or bite-sized pieces.
2. In a bowl, combine rice vinegar, soy sauce, sesame oil, erythritol, salt, and red pepper flakes (if using). Mix until the erythritol is dissolved.
3. Finely chop or crush the garlic and add it along with the grated ginger to the vinegar mixture. Stir well to combine.
4. Place the sliced vegetables into a clean glass jar or container.
5. Pour the pickling brine over the vegetables, ensuring they are fully submerged.
6. Seal the jar with a lid and refrigerate for at least 1 hour before serving, although allowing it to sit for 24 hours enhances the flavor.
7. Serve chilled as a snack or a side dish.

Nutrition

• Calories: 30
• Protein: 1 g
• Carbs: 5 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.15 L

Health Benefits

• Low in calories and carbohydrates, making it suitable for a keto diet.
• Rich in vitamins and antioxidants from the fresh vegetables.

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