Korean BBQ Pickled Radish

Korean BBQ Pickled Radish, known as 'Danmuji', is a vibrant and tangy side dish that perfectly complements grilled meats. This keto-friendly version enhances the traditional recipe while keeping it low in carbs, making it a delightful addition to any meal.

Ingredients

• Korean radish (Mu) - 200 grams
• Water - 240 ml
• Rice vinegar - 60 ml
• Erythritol (or other keto-friendly sweetener) - 30 grams
• Salt - 5 grams
• Turmeric powder - 1 teaspoon
• Garlic cloves - 2, minced

Steps

1. Peel the Korean radish and slice it into thin rounds or half-moons, about 5 mm thick.
2. In a medium saucepan, combine water, rice vinegar, erythritol, salt, turmeric, and minced garlic.
3. Bring the mixture to a simmer over medium heat, stirring until the erythritol and salt dissolve completely.
4. Remove the saucepan from heat and let the pickling liquid cool to room temperature.
5. Place the sliced radish in a clean jar or container and pour the cooled pickling liquid over the radish, ensuring all pieces are submerged.
6. Seal the jar and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

Nutrition

• Calories: 30
• Protein: 1 g
• Carbs: 7 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: 0.24 L

Health Benefits

• Low in calories and carbs, making it suitable for keto diets.
• Rich in probiotics and beneficial bacteria when fermented.

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