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Keto Kimchi

RatingDifficultyIntermediate

A traditional kimchi made with all keto ingredients. This keto kimchi is also suitable for whole 30, GAPS and paleo diets. Please note that this recipe takes 5 days to ferment the kimchi before it is ready to eat.

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Keto Kimchi
Yields1 Serving
Prep Time1 hr
 4 lbs Napa Cabbage, approx. 1 large Napa Cabbage
 ¼ cup Sea Salt
 2 cups Daikon Radish, julienned
 3 Green Onions, chopped
 ½ cup Asian Chives, chopped
 10 Garlic Cloves, minced
 1 tsp Ginger, freshly grated
 6 tbsp Koran Red Pepper Powder (Gochugaru)
 ¼ cup Fish Sauce
1

Cut the napa cabbage in quarters length-wise. Remove the core and discard. Cut the remaining cabbage cross-wise into 1/2 to 3/4 inch pieces.

2

Put all the cabbage into a mixing bowl. Sprinkle salt on top and massage into the cabbage by hands.

3

Let the cabbage sit for at least half an hour, until the cabbage is soften and cabbage juice is released.

4

Meanwhile, peel and julienne the daikon radish. Chop the green onion and Asian chives into small pieces. Finely mince ginger and garlic.

5

Mix ginger, garlic, fish sauce, Korean red pepper powder into a paste.

6

Squeeze out as much of the cabbage juice as possible. The cabbage juice is salty but full of nutrients, reserve it for making soup or other dishes.

7

Add cabbage, daikon radish, green onion and Asian chives into an empty mixing bowl.

8

Add the spicy paste into the mixing bowl.

9

Mix the paste with all ingredients in the bowl until evenly combined.

10

Transfer the kimchi mixture into a 2-quart mason jar. Seal the jar and leave in room temperature for 5 days. Open occasionally to let out any air that may be produced during fermentation.

11

When the kimchi reaches the desired tangy taste, move it to the fridge or cold storage to slow down fermentation. It can be stored in the fridge for months to a year.

Ingredients

 4 lbs Napa Cabbage, approx. 1 large Napa Cabbage
 ¼ cup Sea Salt
 2 cups Daikon Radish, julienned
 3 Green Onions, chopped
 ½ cup Asian Chives, chopped
 10 Garlic Cloves, minced
 1 tsp Ginger, freshly grated
 6 tbsp Koran Red Pepper Powder (Gochugaru)
 ¼ cup Fish Sauce

Directions

1

Cut the napa cabbage in quarters length-wise. Remove the core and discard. Cut the remaining cabbage cross-wise into 1/2 to 3/4 inch pieces.

2

Put all the cabbage into a mixing bowl. Sprinkle salt on top and massage into the cabbage by hands.

3

Let the cabbage sit for at least half an hour, until the cabbage is soften and cabbage juice is released.

4

Meanwhile, peel and julienne the daikon radish. Chop the green onion and Asian chives into small pieces. Finely mince ginger and garlic.

5

Mix ginger, garlic, fish sauce, Korean red pepper powder into a paste.

6

Squeeze out as much of the cabbage juice as possible. The cabbage juice is salty but full of nutrients, reserve it for making soup or other dishes.

7

Add cabbage, daikon radish, green onion and Asian chives into an empty mixing bowl.

8

Add the spicy paste into the mixing bowl.

9

Mix the paste with all ingredients in the bowl until evenly combined.

10

Transfer the kimchi mixture into a 2-quart mason jar. Seal the jar and leave in room temperature for 5 days. Open occasionally to let out any air that may be produced during fermentation.

11

When the kimchi reaches the desired tangy taste, move it to the fridge or cold storage to slow down fermentation. It can be stored in the fridge for months to a year.

Keto Kimchi

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