Keto Kimchi Recipe





Keto Kimchi Recipe





Fermented foods, including kimchi, are one of my favorite low-carb staples. Like sauerkraut, kimchi made through a process called Lacto-fermentation, which converts sugars into lactic acid. It’s

naturally low in carbs, and it’s so good for your gut!









MAKES: 1 QUART JAR (950 ML) | HANDS-ON TIME: 30 MINUTES OVERALL TIME (FERMENTATION): 3 TO 7 DAYS

Ingredients:

Napa cabbage

1 to 2 tablespoons (17 to 34 g) salt

1 /2 daikon radish (170 g/6 oz), julienned

4 medium (60 g/2.1 oz) spring onions, sliced

4 cloves garlic, minced

2 tablespoons (12 g/0.4 oz) finely chopped fresh ginger

1 /4 cup (28 g/1 oz) Korean hot pepper powder, or 2 tablespoons red pepper flakes

1 tablespoon (15 ml/0.5 oz) fish sauce or coconut aminos (for vegetarian kimchi)

Optional:





2 to 4 tablespoons erythritol or Swerve, or 5 to 10 drops liquid stevia extract





NUTRITION FACTS PER SERVING (1 /2 CUP/70 G/2.5 OZ) Total carbs: 2.5 g | Fiber: 1.2 g Net carbs: 1.3 g | Protein: 1.3 g Fat: 0 g | Energy: 19 kcal Macronutrient ratio: Calories from carbs (50%), protein (50%), fat (0%)

Instructions:





Cut the cabbage lengthwise into quarters and remove the cores. Slice each quarter into 1-inch (2.5

Cm) strips.

Place the sliced cabbage into a large bowl and sprinkle with salt; start with 1 tablespoon

(17 g/10.6 oz) And add more if needed. Using your hands, massage the salt into the cabbage.

This will

release the juices and soften the cabbage. Let the cabbage sit for 20 to 30 minutes.

Once the cabbage has softened, add the remaining ingredients. Mix until well combined. (Be sure to

wear gloves when handling red pepper flakes.) Optionally, add the erythritol to balance out the

the spiciness of the chili powder.



