Low Carb Kimchi

Name: Low Carb Kimchi
Prep time: 75 min
Cook time: 1440 min
Total time: 1515 min
Yield: 7
Cuisine: korean
Ingredients: Cabbage, Green, Raw; Carrots; Radish; Garlic; Ginger Root, Raw; Stevia Leaf Noncaloric Sweetener (green Packet); Green Onions; Fish Sauce (nam Pla Or Nuoc Mam); Sambal Oelek Paste Of Chili by Rooster; Water

274 ratings

Prepare Time 75 minutes

Cook Time 1440 minutes

How to make Low Carb Kimchi

Prepare a small head of cabbage by slicing it into quarters and removing the hard core. Slice the cabbage into a mixture of thin and wide strips (kimchi has a mix of thin and chunky pieces). Set the cabbage shreds, amounting to 18 oz in weight, in a large bowl or pot.
Sprinkle ¼ cup of salt over the cabbage (not listed in ingredient list) and a ½ c. of water. Coat the cabbage in the salt and water mixture and set it aside. Let the cabbage wilt for 1 hour - the salt will naturally extract the liquids.
Meanwhile, slice the carrots and radishes in an assortment of thin and wide pieces. The key is to not leave pieces that are too thick, or else the pickling liquid cannot penetrate the ingredients fully. Julienne and round slices are best.
In a bowl, grate the garlic cloves and ginger root. You can use a zester (citrus plane) for this. You should get a pale yellow paste from both.
Add all remaining ingredients in the bowl of garlic and ginger. Mix together this spicy chili paste and set it aside for later.
Once the cabbage is done wilting, transfer it to a colander in a sink. Rinse the salt off the cabbage in 2-3 rounds, squeezing all the liquid out of the cabbage. Return the clean cabbage to your large bowl free of excess liquid.
Add the carrot and radish mix as well as the chili sauce mix into the bowl of cabbage. Fold the ingredients together so everything is coated in the spicy kimchi sauce.
Use a pair of tongs to transfer the kimchi into a 24 oz glass canning jar. All the kimchi should fit, so make sure to pack down the ingredients. Some liquid may begin to collect at the bottom, which is good. Once packed, seal the jar tightly and leave it at room temperature.
Let the jar sit, undisturbed for 24 hours. After 24 hours, you can enjoy as you’d like. For additional instructions on fermenting the kimchi, follow the optional final step below.
Leave the jar of kimchi at room temperature for 3-5 days maximum before storing it in a refrigerator. Once every 24 hours during the 3-5 days of fermentation, “burp” the kimchi by opening the jar for a few seconds, and then tightly closing once more. You should see air bubbles develop throughout the process. After the 5 days, you can refrigerate and enjoy!

Ingredients of Low Carb Kimchi

Ingredient	Quantity
1. Cabbage, Green, Raw	18 ounce
2. Carrots	2-½ ounce
3. Radish	4-½ ounce
4. Garlic	3 clove
5. Ginger Root, Raw	½ ounce
6. Stevia Leaf Noncaloric Sweetener (green Packet)	1 package
7. Green Onions	¼ cup, chopped
8. Fish Sauce (nam Pla Or Nuoc Mam)	¼ teaspoon
9. Sambal Oelek Paste Of Chili by Rooster	¼ cup
10. Water	2 tablespoon

Low Carb Kimchi nutrients

caloriesKCal: 32.861 caloriesKJ: 137.489 totalCarbs: 7.579 diabetesCarbsADA: 7.579 netCarbs: 4.878 diabetesCarbs: 4.903 fiber: 2.65 starch: 0.669 sugar: 3.6 addedSugar: 0.008 sugarAlcohols: 0.05 protein: 1.346 fat: 0.228 transFat: 0 monousatFat: 0.021 polyunsatFat: 0.042 omega3Fat: 0.007 omega6Fat: 0.035 saturatedFat: 0.069 cholesterol: 0 vitaminA: 89.981 vitaminC: 32.5 vitaminD: 0 vitaminE: 0.223 vitaminK: 63.911 vitaminB1: 0.058 vitaminB2: 0.047 vitaminB3: 0.364 vitaminB5: 0.227 vitaminB6: 0.139 vitaminB12: 0.001 potassium: 228.447 magnesium: 14.108 calcium: 42.496 iron: 0.523 zinc: 0.243 copper: 0.039 phosphorus: 30.133 sodium: 191.72 selenium: 0.576 folate: 40.48 choline: 10.988 alcohol: 0 caffeine: 0 gluten: 0 manganese: 0.175 conjugatedLinoleicAcid: 0 phyticAcid: 13.383 xylitol: 0.001 isomalt: 0 sorbitol: 0.002 maltitol: 0 lactitol: 0 erythritol: 0 pinitol: 0 inositol: 0.004 mannitol: 0.042

Frequently Asked Questions

Author David Brown

Low Carb Kimchi

Frequently Asked Questions

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