Low Carb Mark's Fermented Kimchi Hot Sauce

Discover a bold and flavorful twist with Low Carb Mark's Fermented Kimchi Hot Sauce, a tangy, spicy condiment that’s keto-friendly and packed with probiotics! This recipe blends the rich umami of Korean gochugaru chili flakes with the fresh zest of ginger, garlic, and green onions, all fermented to perfection for a vibrant, gut-healthy kick. Using Napa cabbage as the base and a touch of sugar substitute to keep it low-carb, this hot sauce delivers authentic kimchi-inspired flavors with a customizable heat level. Perfect for drizzling over grilled meats, scrambled eggs, or even roasted veggies, this fermented hot sauce is not only delicious but also a fantastic way to introduce fermented foods into your diet. Easy to make and filled with health benefits, this recipe is a must-try for spice lovers looking for a keto-friendly twist on traditional hot sauce!

Nutriscore Rating: 58/100

Prep Time:120 mins

Cook Time:0 mins

Total Time:120 mins

Servings: 20

Ingredients

• 1 medium head Napa cabbage
• 3 tablespoons Sea salt
• 6 large Garlic cloves
• 2 tablespoons Ginger
• 5 stalks Green onions
• 3 tablespoons Korean gochugaru chili flakes
• 1 teaspoon Sugar substitute (erythritol, stevia, or monk fruit)
• 2 tablespoons Fish sauce
• 1 cup Distilled white vinegar
• 2 cups Water

Directions

Step 1

Quarter the Napa cabbage and remove the core. Chop the cabbage into pieces approximately 2 inches in size.

Step 2

In a large bowl, dissolve 3 tablespoons of sea salt in 2 cups of water. Add the chopped cabbage and ensure it's submerged. Allow it to soak for 1-2 hours until the leaves become slightly tender.

Step 3

Meanwhile, peel and mince the garlic and ginger. Wash and slice the green onions into 1-inch pieces.

Step 4

In another large bowl, mix the minced garlic, ginger, sliced green onions, gochugaru, and sugar substitute. Add fish sauce to the mixture and stir to combine.

Step 5

Once the cabbage has finished soaking, rinse it under cold water to remove excess salt. Drain thoroughly.

Step 6

Combine the drained cabbage with the spice mixture in the large bowl. Mix everything thoroughly, using gloves to prevent irritation from the chili flakes.

Step 7

Transfer the mixture into a clean, sterilized jar, packing it tightly without air bubbles. Leave about 1 inch of headspace at the top.

Step 8

Pour the distilled white vinegar into the jar up to a level that covers the cabbage mixture completely.

Step 9

Seal the jar with a lid, but do not close it too tightly. Leave the fermentation for 3-5 days at room temperature, checking daily to release any gas build-up and to press the cabbage below the liquid.

Step 10

Once fermentation reaches your desired tanginess, transfer the jar to the refrigerator. The flavor will continue to develop over the next few weeks.

Step 11

For a smoother hot sauce, blend the mixture to your desired consistency before storing it back in a clean jar.

Nutrition Facts

Serving size	(1573.1g)

Amount per serving	% Daily Value*
Calories	370.9

Total Fat 3.8g	0%
Saturated Fat 0.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 23539.0mg	0%
Total Carbohydrate 58.6g	0%
Dietary Fiber 17.7g	0%
Total Sugars 18.4g
Protein 15.9g	0%

Vitamin D 0IU	0%
Calcium 680.3mg	0%
Iron 5.6mg	0%
Potassium 2416.3mg	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: 10.3%

Protein: 19.1%

Carbs: 70.6%