Low Carb Traditional Cabbage Kimchi

Discover the bold, tangy flavors of homemade *Low Carb Traditional Cabbage Kimchi*, a gut-friendly Korean classic packed with vibrant spices and wholesome ingredients. This recipe features crunchy Napa cabbage, crisp daikon radish, and tender green onions, all coated in a flavorful paste of garlic, fresh ginger, and authentic Korean red pepper flakes (gochugaru). Perfect for those following low-carb or keto lifestyles, this naturally fermented dish skips added sugars while delivering all the iconic umami depth thanks to a splash of fish sauce. With simple step-by-step fermentation instructions, you'll create a probiotic-rich side dish or condiment that pairs beautifully with grilled meats, stir-fries, or even scrambled eggs. Ready in just a few days, this homemade kimchi offers fresh, customizable heat and tang that gets better with time in the fridge. Dive into the art of fermentation and elevate any meal with this easy, low-carb kimchi recipe!

Nutriscore Rating: 56/100

Prep Time:90 mins

Cook Time:0 mins

Total Time:90 mins

Servings: 12

Ingredients

• 1 large head (about 2 pounds) Napa cabbage
• 3 tablespoons Sea salt
• 6 cups Water
• 1 medium (about 6 ounces) Daikon radish
• 4 stalks Green onions
• 4 large Garlic cloves
• 1 tablespoon (peeled and minced) Fresh ginger
• 3 tablespoons Korean red pepper flakes (gochugaru)
• 2 tablespoons Fish sauce
• 1 teaspoon Sesame seeds (optional)

Directions

Step 1

Slice the Napa cabbage lengthwise into quarters and remove the core from each piece.

Step 2

Cut the quarters crosswise into 2-inch-wide strips and place in a large mixing bowl.

Step 3

Dissolve 3 tablespoons of sea salt in 6 cups of water. Pour the salted water over the cabbage, ensuring it is fully submerged. Cover the bowl with a plate and weigh it down using a heavy object.

Step 4

Let the cabbage soak in the brine for 1-2 hours, turning the cabbage every 30 minutes to ensure even salting.

Step 5

After soaking, rinse the cabbage thoroughly under cold running water at least 2-3 times to remove excess salt. Set aside in a colander to drain.

Step 6

Peel and julienne the daikon radish into thin matchstick pieces. Cut the green onions into 1-inch lengths.

Step 7

In a separate small bowl, combine minced garlic, ginger, gochugaru, and fish sauce to form a paste. If desired, mix in sesame seeds.

Step 8

Place the drained cabbage, daikon radish, and green onions into a large mixing bowl. Use your gloves to thoroughly coat the vegetables with the spice paste, ensuring everything is evenly distributed.

Step 9

Pack the coated vegetables tightly into a clean, sterilized jar or container, pressing down firmly to remove air pockets. Leave at least 1 inch of space at the top to allow for expansion during fermentation.

Step 10

Seal the jar loosely with a lid to allow gases to escape or cover with a fermentation weight if available.

Step 11

Let the jar sit at room temperature (65–75°F) for 1-5 days to ferment, tasting daily after the first 24 hours. When the desired tartness is achieved, transfer the jar to the refrigerator to slow the fermentation process.

Step 12

Your kimchi is ready to enjoy immediately but will develop deeper flavors over time in the refrigerator. Consume within 4–6 weeks.

Nutrition Facts

Serving size	(2711.4g)

Amount per serving	% Daily Value*
Calories	456.7

Total Fat 10.4g	0%
Saturated Fat 2.2g	0%
Polyunsaturated Fat 1.4g
Cholesterol 3.4mg	0%
Sodium 23861.3mg	0%
Total Carbohydrate 64.4g	0%
Dietary Fiber 23.5g	0%
Total Sugars 26.0g
Protein 19.8g	0%

Vitamin D 0IU	0%
Calcium 969.0mg	0%
Iron 6.8mg	0%
Potassium 3368.8mg	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: 21.7%

Protein: 18.4%

Carbs: 59.9%