Homemade Keto Kimchi Recipe [VIDEO]

So many Asian cuisines, so little time!

Our love for Asian food knows no bounds – Japanese, Chinese, Thai, and especially Korean. What stands out most are the different layers of flavors used in each dish. It’s like a journey in each bowl. Plus, everything can be made spicy, fitting our personal preferences for foods with a nice kick.

I must admit, I’m a newbie when it comes to kimchi. It’s an acquired taste, after all, and I’m not a huge fan of things that are pickled or fermented. I’m getting used to it though and I must admit that I am starting to really crave it occasionally! I’ve found that in order to really appreciate a new food, like fermented kimchi, you gotta make it! Once you take the time and effort into creating a dish, it’s very unlikely you won’t like it. You will understand the food more and what goes into getting to that perfect final product. Every mother loves her child, right? Foods I once disliked quickly became my favorites after I learned how to prepare them. Liver was a nightmare for me but after frying it up with onion, garlic, and red wine, I fell in love with it. Maybe it was the excuse to cook with wine… but I liked it either way! So get your hands dirty and start making those foods you are wary of- your palate will instantly expand!

Once I decided that kimchi needed to be something I enjoyed, my experiment in the kitchen began. I was wary of fermented foods for a long time but decided to give it a shot. After all, what could go wrong? In addition, cabbage began growing on me anyway ever since we perfected our Apple Slaw recipe and I really enjoyed our Crack Slaw for dinner multiples nights in a row some weeks!

Rami and I picked up some napa cabbage from our local Asian Market and dove right in. The process of making the kimchi was exactly that – a process. It definitely required a bit of love (maybe a bit more than I was expecting) but it was all worth it a few days later when we finally got a taste. It was fresh, flavorful and matched perfectly with my favorite Asian dishes. While I may not be up to eating Kimchi on its own just yet, this homemade recipe definitely made me appreciate it more. Our recipe is so easy to make that it is the perfect side dish or topping to any Asian inspired recipe you may be making. Start prepping your kimchi now!

Take a look at how we made this easy recipe and then go grab your own cabbage so you can start cooking!

Homemade Kimchi

Macros per 1/2 cup serving:
• 45 Calories
• 3g of Fat
• 1g of Protein
• 5g of Net Carbs

CourseSide Dish

CuisineAsian, Korean

Servings6 servings

Prep Time1.5 hours

Passive Time2-5 days

Ingredients

1pound napa cabbage

3tbsp pink salt

1-2cups water

1/2cup daikon radish(julienned)

1 carrot(julienned)

3stalks green onion

Paste

1-3tbsp chili flakes

1tbsp fish sauce

1tbsp sesame oil

2cloves garlic(grated)

1/2inch cube ginger(grated)

1tbsp sugar

Instructions

Start by cutting your napa cabbage into fourths width-wise to create more bite-sized chunks. The cabbage will shrink so don't make these too small. Leave the tough cores out and discard or save for a later broth.

In a deep bowl, combine cut cabbage and salt and massage with your hands (gloves highly recommended!) for about 10 minutes. You should see the cabbage beginning to shrink and wilt. Then cover the cabbage with water and let it sit for about an hour. Place a plate with something heavy on top to keep it submerged.

To make the chili paste, combine all the paste ingredients and mix well to combine. Add 1 tablespoon of chili flakes or 3 if you like it extra spicy! You can leave out the sugar, but it really helps speed the fermentation process along as the bacteria feeds on the sugar.

When the cabbage is done soaking, rinse it under cold water for about 5 minutes making sure to rinse all the leaves. Then add the carrots, radish and green onion plus the chili paste and rub into the cabbage leaves very well. Keep your gloves on because this will burn and discolor your hands!

Clean a jar very well with very hot water, including the lid. Dry and prepare to fill. Pack the kimchi into a jar as tight as you can. Make sure to push the contents down until you see water bubbling to the top of the jar.

Let it ferment at room temperature for 2-5 days. Occasionally, you may reach into the jar with a clean spoon and push the contents down if they're looking too dry on top. After opening it up and eating it, refrigerate the leftovers. Enjoy!

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb recipes to learn to make more delicious and healthy meals!

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