Korean Kimchi

Korean Kimchi is a vibrant and tangy fermented side dish made primarily from napa cabbage and Korean spices. This low-carb version is packed with flavor and probiotics, making it a perfect accompaniment to any meal.

Ingredients

• Napa Cabbage - 300 grams
• Coarse Sea Salt - 30 grams
• Water - 1 liter
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Korean Red Pepper Flakes (Gochugaru) - 2 tablespoons
• Fish Sauce - 2 tablespoons
• Green Onions - 2, chopped
• Carrot - 1 small, julienned

Steps

1. In a large bowl, dissolve the coarse sea salt in 1 liter of water. Cut the napa cabbage into quarters and submerge it in the saltwater brine for 30 minutes, turning occasionally.
2. After 30 minutes, rinse the cabbage under cold water to remove excess salt and set it aside to drain.
3. In a separate bowl, combine the minced garlic, grated ginger, Korean red pepper flakes, and fish sauce to create the kimchi paste.
4. Add the drained cabbage, chopped green onions, and julienned carrot to the paste. Mix everything together thoroughly, using gloves to protect your hands from the spice.
5. Pack the kimchi mixture tightly into a clean glass jar, leaving some space at the top, as it will expand during fermentation.
6. Seal the jar and let it sit at room temperature for 1-2 days to ferment, depending on your taste preference. After fermentation, store it in the refrigerator.

Nutrition

• Calories: 30
• Protein: 1 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Rich in probiotics, supporting gut health.
• Low in calories and carbohydrates, making it a great addition to a low-carb diet.

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