Keto Kimchi

Kimchi is a traditional Korean dish made with salted, fermented vegetables. It typically contains cabbage and seasonings like sugar, salt, onions, garlic, ginger, and chili peppers. This version we avoid adding the sugar & onions to keep it low carb.


Though usually fermented for a few days to a few weeks before serving, it can also be eaten fresh, or unfermented, immediately after preparation. Kimchi boasts vitamins A and C, at least 10 different minerals, and over 34 amino acids.


Fermentation also creates an environment that allows other friendly bacteria to thrive and multiply. These include probiotics, which are live microorganisms that offer health benefits when consumed in large amounts.

Ingredients for 7 servings

Nappa Cabbage 510g

Carrots 71g

Radish (ideally daikon) 128g

Garlic 9g

Ginger root 14g

Steevia leaf 1g

Green onions 25g

Fish sauce ¼ teaspoon

Water 2 tablespoons

Gochugaru Korean chillie 3g

Macronutrients

(per serving)

Calories: 73

Fat: 0.1g

Total Carbs: 7g

Fibre:2.4g

Net Carbs: 4.6g

Protein: 1.3g

Preparation

  1. Prepare a small head of cabbage by slicing it into quarters and removing the hard core. Slice the cabbage into a mixture of thin and wide strips (kimchi has a mix of thin and chunky pieces). Set the cabbage shreds, amounting to 510g in weight, in a large bowl or pot.
2. Sprinkle 72g of salt over the cabbage (not listed in ingredient list) and water. Coat the cabbage in the salt and water mixture and set it aside. Let the cabbage wilt for 1 hour - the salt will naturally extract the liquids.

3. Meanwhile, slice the carrots and radishes in an assortment of thin and wide pieces. The key is to not leave pieces that are too thick, or else the pickling liquid cannot penetrate the ingredients fully. Julienne and round slices are best.

4. In a bowl, grate the garlic cloves and ginger root. You can use a zester (citrus plane) for this. You should get a pale yellow paste from both.

5. Add all remaining ingredients in the bowl of garlic and ginger. Mix together this spicy chili paste and set it aside for later.

6. Once the cabbage is done wilting, transfer it to a colander in a sink. Rinse the salt off the cabbage in 2-3 rounds, squeezing all the liquid out of the cabbage. Return the clean cabbage to your large bowl free of excess liquid.

7. Add the carrot and radish mix as well as the chili sauce mix into the bowl of cabbage. Fold the ingredients together so everything is coated in the spicy kimchi sauce.

8. Use a pair of tongs to transfer the kimchi into a wide mouth mason jar. All the kimchi should fit, so make sure to pack down the ingredients. Some liquid may begin to collect at the bottom, which is good. Once packed, seal the jar tightly and leave it at room temperature.

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