Keto Tsukemono Pickles

Keto Tsukemono Pickles are a refreshing and tangy Japanese appetizer that perfectly complements any meal while keeping your carb count low. These quick pickles use a variety of vegetables, marinated in a savory mixture, providing a burst of flavor with every bite.

Ingredients

• Cucumber - 100 grams
• Daikon radish - 100 grams
• Carrot - 50 grams
• Salt - 1 teaspoon
• Rice vinegar - 50 milliliters
• Soy sauce - 1 tablespoon
• Erythritol or other keto-friendly sweetener - 1 teaspoon
• Sesame seeds - 1 teaspoon
• Red pepper flakes - 1/4 teaspoon (optional)

Steps

1. Wash and slice the cucumber, daikon radish, and carrot into thin rounds or sticks.
2. In a mixing bowl, combine the salt with the sliced vegetables and toss well to coat. Let them sit for 10 minutes to draw out moisture.
3. In a separate bowl, whisk together rice vinegar, soy sauce, erythritol, and red pepper flakes (if using).
4. Drain excess liquid from the vegetables and rinse them briefly under cold water to remove excess salt.
5. Add the rinsed vegetables to the vinegar mixture and stir to combine.
6. Transfer the mixture to a clean jar, pressing down slightly to ensure the vegetables are submerged in the liquid.
7. Seal the jar and refrigerate for at least 20 minutes before serving to allow the flavors to meld.
8. Before serving, sprinkle sesame seeds on top for added crunch and flavor.

Nutrition

• Calories: 30
• Protein: 1 g
• Carbs: 5 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.1 L

Health Benefits

• Low in calories, making it a great snack for weight management.
• Rich in fiber, promoting digestive health.

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