Korean Pickled Vegetables

Korean Pickled Vegetables are a vibrant and tangy side dish that adds a refreshing crunch to any meal. Perfect for breakfast, these low-carb pickles are both delicious and nutritious.

Ingredients

• Cucumbers - 200 grams, thinly sliced
• Radish - 100 grams, thinly sliced
• Carrot - 50 grams, julienned
• Green onions - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Rice vinegar - 60 ml
• Soy sauce - 30 ml
• Sesame oil - 1 tablespoon
• Stevia or Erythritol - 1 tablespoon (optional, for sweetness)
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. In a mixing bowl, combine the cucumbers, radish, carrot, and green onions.
2. In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, stevia or erythritol, minced garlic, grated ginger, salt, and black pepper until well combined.
3. Pour the dressing over the vegetables and mix thoroughly to ensure everything is well coated.
4. Transfer the mixture to a clean jar or container, pressing down to remove any air pockets.
5. Seal the jar and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Before serving, sprinkle sesame seeds on top for garnish.

Nutrition

• Calories: 70
• Protein: 2 g
• Carbs: 9 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories, making it a great option for weight management.
• Probiotics from fermentation support gut health.

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