Kimchi Style Sauerkraut (~1.3 net carbs per serving)
1 head napa cabbage 2 cloves garlic 1″ knob ginger 3 scallions 2 medium carrots 1 tablespoon Pink Salt 1-2 teaspoons hot korean chili flakes (or regular flakes) 4-6 small red raddish
Need: Scale, mixing bowl, 1 quart container (like canning jar), small jar to use as a weight
Prepare ingredients: shred carrots, garlic, ginger and radish. thinly slice scallion and cabbage
Place bowl on scale and add all ingredients except cabbage. Then add enough cabbage to equal 800 grams or 28oz.
Sprinkle in salt and chili powder. Squeeze for about 5 minutes until shrunk dramatically and there is a pool of liquid in container.
Place contents of bowl, liquid and all, into canning jar and top with small jar as a weight. You want ALL the veggies to remain submerged in the liquid.
Place jar on loosely and onto a small plate or dish in a cool place away from sunlight. Let ferment for at least 1 week, and up to 2 weeks. Once ready, taste and place in fridge.
If you divide this into 20 portions you will have about 1.6-1.9 net carbs per serving. However, some carbs may be “eaten” by the bacteria created. Either way, it’s low carb.