Keto Kimchi (Low-Carb Fermented Cabbage)
Ingredients
1 medium napa cabbage (or regular cabbage), chopped
2 tbsp salt
3 cups water
For the seasoning paste:
1 tbsp garlic, minced
1 tsp fresh ginger, grated
2 tbsp Korean chili flakes (gochugaru)
1 tbsp fish sauce (or coconut aminos for alternative)
1 tsp keto sweetener (optional, balances flavor)
2 green onions, chopped
1 tbsp sesame seeds
Instructions
1. Salt the cabbage
Dissolve salt in water
Soak cabbage for 1–2 hours, tossing occasionally
Rinse and drain well
2. Make seasoning
Mix garlic, ginger, chili flakes, fish sauce, sweetener, and a little water to form a paste
3. Combine
Toss cabbage with seasoning paste
Add green onions and mix well (use gloves!)
4. Ferment
Pack tightly into a glass container (like in image)
Press down so juices cover cabbage
Leave at room temp for 1–3 days (burp daily)
5. Store
Once fermented to your taste, refrigerate
Flavor improves over time!
Approx Macros (per serving)
Calories: ~25
Net Carbs: ~2g
Fat: ~1g
Protein: ~1g
