Korean Radish Kimchi

Korean Radish Kimchi is a vibrant, crunchy side dish that packs a flavorful punch while being low in carbs, making it a perfect keto snack. This refreshing and spicy kimchi is rich in probiotics and is an excellent accompaniment to any meal or enjoyed on its own.

Ingredients

• Korean radish (mu) - 300 grams, peeled and julienned
• Sea salt - 1 teaspoon
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Korean red pepper flakes (gochugaru) - 1 tablespoon
• Fish sauce - 1 tablespoon
• Green onions - 2 stalks, chopped
• Sesame oil - 1 teaspoon
• Sweetener (erythritol or stevia) - 1 teaspoon

Steps

1. In a large bowl, combine the julienned Korean radish with sea salt. Toss well and let it sit for 15 minutes to draw out moisture.
2. After 15 minutes, rinse the radish under cold water to remove excess salt, then drain thoroughly.
3. In a separate bowl, mix the minced garlic, grated ginger, Korean red pepper flakes, fish sauce, chopped green onions, sesame oil, and sweetener to create the kimchi paste.
4. Add the drained radish to the kimchi paste and mix thoroughly until the radish is evenly coated.
5. Transfer the kimchi to a clean glass jar, pressing it down to eliminate air pockets. Leave some space at the top for expansion.
6. Seal the jar and let it ferment at room temperature for about 24 hours, then refrigerate. It can be enjoyed after a day, but flavors deepen over time.

Nutrition

• Calories: 30
• Protein: 1 g
• Carbs: 6 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: 0.2 L

Health Benefits

• Rich in probiotics which support gut health.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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