KETO DIET Keto Friendly Snacks

Keto Kimchi

Keto Kimchi-

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


  1. Cut the Napa cabbage in half lengthwise, then cut each half into quarters. Remove the core from each quarter.
  2. 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.
  3. Rinse the cabbage quarters under cold water and drain them thoroughly. Cut the cabbage into bite-sized pieces.
  4. 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.
  5. Add the chopped green onions and daikon radish (if using) to the paste mixture. Stir until the vegetables are coated.
  6. Gently massage the paste mixture onto the cabbage, ensuring that all the pieces are coated.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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