Keto Mark's Fermented Kimchi Hot Sauce

Elevate your condiment game with **Keto Mark's Fermented Kimchi Hot Sauce**, a bold and tangy fusion of traditional Korean kimchi flavors and hot sauce heat—all keto-friendly and bursting with umami! This recipe combines nutrient-rich napa cabbage, crisp daikon radish, and aromatic garlic and ginger, fermented to perfection to develop complex flavors. The addition of Korean red pepper flakes (gochugaru), fish sauce, and a touch of refreshing lime juice takes this hot sauce to the next level, while erythritol sweetener keeps it low-carb. The fermentation process adds probiotic benefits, making this sauce not only delicious but gut-friendly too. Perfect as a spicy drizzle over eggs, meat, or veggies, or as a zippy marinade, this versatile sauce is a must-try for keto enthusiasts and hot sauce lovers alike!

Nutriscore Rating: 62/100

Prep Time:180 mins

Cook Time:0 mins

Total Time:180 mins

Servings: 32

Ingredients

• 1 large head Napa cabbage
• 2 tablespoons Sea salt
• 4 cups Water
• 1 cup Daikon radish
• 1 medium Carrot
• 4 stalks Scallions
• 6 cloves Garlic
• 1 inch piece Ginger
• 1 tablespoon Korean red pepper flakes (Gochugaru)
• 2 tablespoons Fish sauce
• 2 tablespoons Apple cider vinegar
• 2 teaspoons Erythritol sweetener
• 2 tablespoons Lime juice

Directions

Step 1

Cut the Napa cabbage in half lengthwise. Remove the core and chop into 1-inch pieces.

Step 2

In a large bowl, dissolve 2 tablespoons of sea salt in 4 cups of water to create a brine. Submerge the cabbage in the brine, using a weight to keep it beneath the surface if necessary. Let soak for 2 hours.

Step 3

While the cabbage is soaking, julienne the daikon radish and carrot. Chop the scallions into 1-inch pieces. Set aside.

Step 4

Peel and mince the garlic cloves. Grate the ginger. Combine garlic, ginger, and Korean red pepper flakes in a small mixing bowl; set aside.

Step 5

Drain the brined cabbage and rinse it thoroughly under cold running water to remove excess salt. Drain well in a colander.

Step 6

In a large mixing bowl, combine the drained cabbage, daikon, carrot, scallions, garlic and ginger mixture, and fish sauce. Mix all ingredients well, ensuring they are thoroughly coated.

Step 7

Transfer the mixture to a sterilized glass jar, packing it tightly to avoid air pockets. Leave about an inch of space at the top to allow for expansion during fermentation.

Step 8

Seal the jar with a lid or fermentation weight and leave it at room temperature for 2 to 5 days, depending on your taste preference. Keep it away from direct sunlight.

Step 9

After the desired fermenting period, transfer the kimchi to a blender or food processor. Add apple cider vinegar, erythritol sweetener, and lime juice. Blend until smooth.

Step 10

Transfer the hot sauce back to the sterilized jar or a clean bottle. Store in the refrigerator for up to 1 month, shaking before each use.

Nutrition Facts

Serving size	(2486.2g)

Amount per serving	% Daily Value*
Calories	456.7

Total Fat 7.5g	0%
Saturated Fat 1.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 3.1mg	0%
Sodium 16888.9mg	0%
Total Carbohydrate 75.2g	0%
Dietary Fiber 21.7g	0%
Total Sugars 28.5g
Protein 19.5g	0%

Vitamin D 0IU	0%
Calcium 1030.2mg	0%
Iron 6.1mg	0%
Potassium 3610.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.1%

Protein: 17.5%

Carbs: 67.4%