Spicy Pickled Cabbage - Keto Kimchi

Keto Kimchi is a low-carb, high-flavor fermented dish that's a staple in Korean cuisine. This spicy pickled cabbage is not only delicious but also packed with probiotics, making it an excellent side dish for any keto meal.

Course Sides

Cuisine Korean

Keyword Fermented Vegetables, Keto Kimchi, Keto Side Dishes, Low Carb Kimchi, Spicy Pickled Cabbage

Prep Time 30

Cook Time 2

Total Time 5 30

Servings servings

Calories 25kcal

Equipment

Large mixing bowl
Cutting board and knife
Fermenting jar or airtight container
Measuring cups and spoons
Gloves

Ingredients

1 medium Napa cabbage about 2 pounds / 900g
¼ cup sea salt 60g
2 cups water filtered, 480ml
4 cloves garlic minced
2 teaspoons ginger freshly grated, 10g
1 tablespoon fish sauce 15ml
1 teaspoon sugar substitute (erythritol) 4g
4 green onions sliced, 60g
1 medium daikon radish julienned, about 1 cup / 115g
3 tablespoons Korean red pepper flakes (gochugaru) 45g

Instructions

Cut the Napa cabbage lengthwise into quarters and remove the cores. Chop the quarters into 2-inch wide pieces.
In a large mixing bowl, dissolve sea salt in water. Add the chopped cabbage and ensure it's fully submerged in the saltwater. Place a heavy object on top to keep the cabbage down. Let it sit for 1-2 hours.
Rinse the cabbage under cold water 3 times to remove excess salt. Drain well and set aside.
In a separate bowl, combine minced garlic, grated ginger, fish sauce, and sugar substitute to create the kimchi paste.
Add the sliced green onions and julienned daikon radish to the paste, mixing until they are well coated.
Sprinkle the Korean red pepper flakes over the vegetables and mix thoroughly, ensuring even distribution of the spice.
Add the drained cabbage to the spicy mixture and, wearing gloves, massage the paste into the cabbage until it is completely covered.
Pack the kimchi tightly into a clean, airtight fermenting jar, pressing down to eliminate air pockets. Leave at least 1 inch of space at the top.
Seal the jar and let it sit at room temperature for 2-5 days, checking daily to press down any cabbage that may float to the top. The kimchi is ready when it's fermented to your liking.
Once fermented, store in the refrigerator to halt the fermentation process. The flavor will continue to develop as it ages.

Notes

The sugar substitute is used to feed the beneficial bacteria during fermentation and will be consumed in the process, so it won't affect the final carb count significantly.

Ensure all equipment is very clean to avoid introducing any unwanted bacteria into the kimchi.

The level of spiciness can be adjusted by increasing or decreasing the amount of Korean red pepper flakes.

Always use a clean utensil when serving the kimchi to avoid contamination.

Nutrition