Embrace the tangy and vibrant flavors of Korean cuisine while staying true to your keto lifestyle with this Keto Kimchi recipe. Traditionally made with fermented vegetables, kimchi offers a probiotic-rich and flavorful addition to meals. In this keto-friendly version, we’ll create a delicious and low-carb kimchi that you can enjoy as a side dish or incorporate into various keto recipes. Get ready to experience the perfect balance of tangy, spicy, and crunchy flavors.
Servings: This recipe makes approximately 12 servings.
Nutrition Facts (per serving, 1/4 cup):
- 1 medium Napa cabbage
- 2 tablespoons sea salt
- 2 tablespoons Korean red pepper flakes (gochugaru)
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon tamari or soy sauce (for gluten-free option, use tamari)
- 1 tablespoon rice vinegar
- 1 tablespoon erythritol or preferred keto-friendly sweetener
- 4 green onions, chopped
- Optional: 1 small daikon radish, peeled and julienned
- Cut the Napa cabbage in half lengthwise, then cut each half into quarters. Remove the core from each quarter.
- In a large bowl, dissolve the sea salt in 4 cups of water. Submerge the cabbage quarters in the saltwater, making sure they are fully covered. Allow them to sit for 2 hours, flipping them occasionally.
- Rinse the cabbage quarters under cold water and drain them thoroughly. Cut the cabbage into bite-sized pieces.
- In a separate bowl, combine the Korean red pepper flakes, grated ginger, minced garlic, tamari or soy sauce, rice vinegar, and erythritol. Mix well to create a paste-like consistency.
- Add the chopped green onions and daikon radish (if using) to the paste mixture. Stir until the vegetables are coated.
- Gently massage the paste mixture onto the cabbage, ensuring that all the pieces are coated.
- Transfer the kimchi mixture into a clean glass jar, pressing it down firmly to remove any air pockets. Leave about an inch of headspace at the top of the jar.
- Seal the jar tightly and let it sit at room temperature for 1-2 days to initiate the fermentation process. Afterward, transfer the jar to the refrigerator.
- Allow the kimchi to ferment in the refrigerator for at least 1 week to develop its full flavor. The longer it ferments, the tangier it will become.
- Serve the keto kimchi as a side dish, condiment, or incorporate it into various keto recipes.
Net Carbs: 3 g
Calories: 22 Sugar: 2 g Fat: 0 g Carbohydrates: 5 g Fiber: 2 g Protein: 1 g