Keto Tsukemono

Keto Tsukemono is a refreshing Japanese pickled vegetable dish that delivers a burst of umami flavor while keeping carbs low. This easy-to-make brunch item is perfect for those following a ketogenic diet, providing a crunchy, tangy side to complement various dishes.

Ingredients

• Napa cabbage - 100 grams
• Daikon radish - 100 grams
• Cucumber - 100 grams
• Salt - 10 grams
• Rice vinegar - 50 ml
• Stevia or erythritol - 1 teaspoon (5 grams)
• Sesame oil - 1 teaspoon (5 ml)
• Soy sauce (low sodium) - 1 tablespoon (15 ml)
• Chili flakes - 1/4 teaspoon
• Ginger (grated) - 1 teaspoon

Steps

1. Begin by washing the Napa cabbage, daikon radish, and cucumber thoroughly. Cut the Napa cabbage into bite-sized pieces, shred the daikon radish, and slice the cucumber thinly.
2. In a large bowl, combine the cut vegetables and sprinkle with salt. Toss well and let them sit for 15 minutes to draw out moisture.
3. After 15 minutes, rinse the vegetables under cold water to remove excess salt and drain completely.
4. In a separate bowl, mix together the rice vinegar, stevia or erythritol, sesame oil, low sodium soy sauce, chili flakes, and grated ginger to create the pickling marinade.
5. Add the drained vegetables to the marinade and toss well to ensure even coating. Let the mixture sit for an additional 10-15 minutes to absorb flavors.
6. Serve the Keto Tsukemono chilled or at room temperature as a delightful side dish to your brunch.

Nutrition

• Calories: 40
• Protein: 2 g
• Carbs: 7 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in dietary fiber from vegetables, promoting digestive health.

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