Korean-style Pickled Carrot

Korean-style Pickled Carrot is a vibrant and tangy side dish that brings a delightful crunch to any meal. This keto-friendly recipe is perfect for adding a refreshing contrast to heavier dishes, all while being low in carbohydrates.

Ingredients

• Carrot - 200 grams, julienned
• Rice vinegar - 60 ml
• Water - 60 ml
• Soy sauce - 30 ml (or tamari for gluten-free)
• Erythritol - 1 tablespoon (15 grams)
• Sesame oil - 1 teaspoon (5 ml)
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Red pepper flakes - 1/2 teaspoon (optional)
• Salt - 1/2 teaspoon

Steps

1. In a medium bowl, combine rice vinegar, water, soy sauce, erythritol, sesame oil, minced garlic, grated ginger, red pepper flakes (if using), and salt. Mix well until erythritol is dissolved.
2. Add the julienned carrots to the bowl and toss to coat them thoroughly in the marinade.
3. Transfer the carrot mixture to a clean jar, making sure the carrots are submerged in the marinade. Seal the jar tightly.
4. Let the carrots pickle at room temperature for 15 minutes, then refrigerate for at least 1 hour before serving to enhance the flavors.
5. Serve the pickled carrots chilled as a side dish or garnish.

Nutrition

• Calories: 40
• Protein: 1 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0 g
• Unsaturated Fat: 2 g
• Water: 0.06 L

Health Benefits

• Rich in vitamins A and C from carrots, supporting vision and immune health.
• Low in calories and carbohydrates, making it suitable for keto diets.

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