Keto Cucumber Kimchi
Experience the irresistible tang and spice of Keto Cucumber Kimchi, a low-carb twist on the beloved Korean classic. This quick and easy recipe uses crisp cucumbers—perfect for soaking up the bold flavors of garlic, ginger, and Korean red pepper flakes (Gochugaru). Anchored by a keto-friendly blend of fish sauce and erythritol, this kimchi delivers authentic heat and umami without breaking your carb count. Ready in just 30 minutes of prep and ideal for beginners, its short fermentation time makes it a speedy pick for those craving the complex kick of kimchi. Serve it chilled as a zingy side dish or a vibrant complement to your favorite keto entrees, and enjoy a burst of probiotic goodness in every bite!
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Ingredients
- 4 medium Cucumbers (preferably Kirby or Persian)
- 2 tablespoons Sea salt
- 3 large Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Korean red pepper flakes (Gochugaru)
- 1 tablespoon Fish sauce
- 1 teaspoon Erythritol
- 2 stalks Green onions, chopped
- 1 teaspoon Sesame seeds
Directions
Step 1
Wash the cucumbers thoroughly and slice them into 1/4 inch thick rounds.
Step 2
Place the cucumber slices in a bowl and sprinkle with the sea salt. Toss to coat evenly, then let sit at room temperature for 20 minutes to draw out excess moisture.
Step 3
After 20 minutes, rinse the cucumbers under cold running water to remove the salt. Drain the cucumbers well and pat them dry with a clean kitchen towel.
Step 4
In a separate bowl, combine the minced garlic, grated ginger, Korean red pepper flakes, fish sauce, and erythritol. Stir well to create a spicy paste.
Step 5
Add the well-drained cucumbers, chopped green onions, and sesame seeds to the spicy paste. Toss everything together until the cucumbers are evenly coated with the mixture.
Step 6
Transfer the kimchi into a clean glass jar or an airtight container, pressing down gently to eliminate air pockets.
Step 7
Seal the container and leave it at room temperature for 12 to 24 hours to begin the fermentation process, depending on your desired level of fermentation. Taste to check for sourness.
Step 8
Once the desired fermentation is reached, store the cucumber kimchi in the refrigerator, where it will continue to develop flavor.
Step 9
Serve chilled as a side dish or an accompaniment to your favorite keto meals. Enjoy your homemade Keto Cucumber Kimchi!
Nutrition Facts
| Serving size | (599.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 182.7 |
| Total Fat 3.9g | 0% |
| Saturated Fat 0.6g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 15235.0mg | 0% |
| Total Carbohydrate 39.9g | 0% |
| Dietary Fiber 8.9g | 0% |
| Total Sugars 12.8g | |
| Protein 8.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 142.7mg | 0% |
| Iron 3.5mg | 0% |
| Potassium 1202.1mg | 0% |
Source of Calories