Keto Traditional Cabbage Kimchi

Discover the ultimate gut-friendly side with this Keto Traditional Cabbage Kimchi—an authentic Korean recipe tailored for a low-carb lifestyle. This vibrant dish features Napa cabbage, crisp daikon radish, and fresh scallions, all melded together in a bold, spicy paste made with Korean red pepper flakes (gochugaru), garlic, ginger, and sugar-free fish sauce. The recipe's secret lies in its traditional brining and fermentation process, creating a probiotic-rich powerhouse that's delightfully tangy and perfectly keto-approved. Whether as a condiment, side dish, or garnish, this homemade kimchi is packed with flavor, zero added sugar, and endless keto-friendly meal potential.

Nutriscore Rating: 62/100

Prep Time:120 mins

Cook Time:0 mins

Total Time:120 mins

Servings: 20

Ingredients

• 2 heads Napa cabbage
• 0.25 cup Salt (unrefined, non-iodized)
• 1 medium-sized Daikon radish
• 6 stalks Scallions
• 6 cloves Garlic
• 1 inch Ginger
• 2-3 tablespoons Korean red pepper flakes (Gochugaru - ensure no added sugar)
• 3 tablespoons Fish sauce (check for no added sugar)
• 1 teaspoon Low-carb sweetener (e.g., erythritol)
• 8 cups Water

Directions

Step 1

Cut the napa cabbage into quarters lengthwise. Remove the core and chop into 2-inch pieces.

Step 2

Dissolve the salt into 8 cups of water to create a brine. Submerge the cabbage in the brine, ensuring it is fully covered. Let it sit for 2 hours, tossing occasionally.

Step 3

Meanwhile, julienne the daikon radish into thin strips and chop the scallions into 1-inch pieces. Set aside.

Step 4

To prepare the kimchi paste, finely mince the garlic and ginger, or blend them into a smooth paste. Combine with the Gochugaru, fish sauce, and low-carb sweetener in a bowl to form a thick paste.

Step 5

After 2 hours, drain the cabbage and rinse thoroughly under cold running water to remove excess salt. Squeeze out any extra water gently.

Step 6

In a large mixing bowl, combine the brined cabbage, daikon radish, scallions, and kimchi paste. Use your hands (wear food-safe gloves if necessary) to massage the paste into the vegetables, ensuring everything is evenly coated.

Step 7

Pack the kimchi tightly into a clean, sterilized glass jar, leaving about 1 inch of headspace at the top. Press down to remove any air pockets. Seal the jar loosely to allow fermentation gases to escape.

Step 8

Place the jar in a cool, dark place for 2-5 days. Check the kimchi daily, pressing down to keep it submerged in its juices and tasting for your desired level of tanginess.

Step 9

Once fermented to your liking, transfer the jar to the refrigerator to slow further fermentation. The kimchi can be enjoyed immediately but will develop deeper flavors over time.

Nutrition Facts

Serving size	(3943.1g)

Amount per serving	% Daily Value*
Calories	600.3

Total Fat 7.9g	0%
Saturated Fat 1.5g	0%
Polyunsaturated Fat 0.8g
Cholesterol 2mg	0%
Sodium 27482.7mg	0%
Total Carbohydrate 83.9g	0%
Dietary Fiber 29.2g	0%
Total Sugars 35.8g
Protein 31.7g	0%

Vitamin D 0IU	0%
Calcium 1601.2mg	0%
Iron 9.0mg	0%
Potassium 4870.7mg	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: 13.3%

Protein: 23.8%

Carbs: 62.9%