Keto Kimchi

Keto Kimchi is a spicy, tangy, and crunchy fermented vegetable dish that is perfect for a low-carb snack. Packed with flavor and probiotics, this keto-friendly version uses no sugar, making it a healthy addition to your diet.

Ingredients

• Napa cabbage - 200 grams
• Sea salt - 10 grams
• Water - 0.5 liters
• Radish - 50 grams, julienned
• Green onions - 30 grams, chopped
• Garlic - 3 cloves, minced
• Ginger - 10 grams, grated
• Korean red pepper flakes (gochugaru) - 10 grams
• Fish sauce - 15 ml
• Sesame oil - 5 ml

Steps

1. Chop the Napa cabbage into quarters and remove the core. Cut the quarters into bite-sized pieces.
2. In a large bowl, dissolve the sea salt in 0.5 liters of water. Add the chopped cabbage to the saltwater and ensure it is fully submerged. Let it sit for 2 hours to brine.
3. After 2 hours, drain the cabbage and rinse it under cold water to remove excess salt. Squeeze out any excess water and set aside.
4. In a separate bowl, combine the julienned radish, chopped green onions, minced garlic, grated ginger, Korean red pepper flakes, fish sauce, and sesame oil. Mix well to create the kimchi paste.
5. Add the drained cabbage to the kimchi paste and mix thoroughly, ensuring all the cabbage is coated with the spice mixture.
6. Transfer the kimchi mixture to a clean glass jar, pressing down to remove air bubbles. Leave some space at the top of the jar to allow for fermentation.
7. Seal the jar and let it sit at room temperature for 1 to 2 days to ferment, then transfer it to the refrigerator to stop the fermentation process.

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: 0.5 L

Health Benefits

• Rich in probiotics, which support gut health.
• Low in calories and carbohydrates, making it ideal for a keto diet.

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