Name: Easy Keto Kimchi Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Korean
Ingredients: 1 Chinese (or Napa) cabbage (1.5 lb or 700 g), washed and quartered lengthwise; 1/3 cup (75 g) salt, to wilt the cabbage; 1 Tablespoon fresh ginger; 12 cloves of garlic (approx. 1 head of garlic), peeled; 1/2 small red onion, peeled; 1 small chili pepper, seeds removed; 1 Tablespoon crushed red chili pepper; 1/4 cup (60 ml) hot sauce, or to taste; 1 Tablespoon (15 g) salt

Description

Lowering the sugar makes this classic Korean side dish a must-have for Keto.

Ingredients

1 Chinese (or Napa) cabbage (1.5 lb or 700 g), washed and quartered lengthwise
1/3 cup (75 g) salt, to wilt the cabbage

For the kimchi sauce:

1 Tablespoon fresh ginger
12 cloves of garlic (approx. 1 head of garlic), peeled
1/2 small red onion, peeled
1 small chili pepper, seeds removed
1 Tablespoon crushed red chili pepper
1/4 cup (60 ml) hot sauce, or to taste
1 Tablespoon (15 g) salt

Instructions

Sprinkle salt liberally on the quartered cabbage. Place into a container for 2-3 hours so the water flows out of the cabbage. Pour out the water.
Wash the cabbage again to remove the excess salt. Wring the cabbage gently with your hands to remove excess water.
To make the kimchi sauce, blend the sauce ingredients.
Use your hands to massage the kimchi sauce over the cabbage.
Marinate for 1 day at room temperature.
Keep in fridge and consume within 2 weeks. Chop the cabbage into small pieces when serving.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 3 g

Nutrition

Calories: 22
Sugar: 2 g
Fat: 0 g
Carbohydrates: 5 g
Fiber: 2 g
Protein: 1 g