Easy Korean Kimchi Keto Recipe (Sugar-Free)
This Kimichi Keto Recipe is simple to make but time-consuming however the beautiful end results will be worth the effort and can last up to 6 months in your refrigerator.
Recipe type: Keto
Cuisine: Korean
Serves: 20
  • 1 large Nappa Cabbage
  • 1 cup Kosher or flaked sea salt
  • water to cover the cabbage
  • 1 cup julienned daikon radish
  • Kimchi Paste
  • 10 cloves of garlic
  • 8 spring onions (whites chopped for paste, save the greens)
  • 4 tbsps of fish sauce
  • ¼ teaspoon xanthan gum (optional)
  • 1 tbsp erythritol
  • 4 tbsps soy seasoning or soy sauce
  • 4 tbsps grated fresh ginger
  • ½ cup of Korean chilli powder (add as much or little as you'd like as it is spicy)
  • 1 tablespoon cold water
  • Juice of one fresh green lime
  1. Slice your Napa cabbage into quarters and remove the core.
  2. Fill a clean sink or large bowl with cold water and remove the leaves and massage salt all over each leave liberally then submerge in water for up to 4 hours. When the cabbage can bend without breaking the white flesh it is done.
  3. Pour the cabbage into a strainer to drain and hold back 1 to 2 cups of brine.
  4. Once dry you can slice your cabbage into strips or leave whole for the kimchi recipe.
  5. Add the julienned daikon radish with your cabbage into a large stainless bowl or Tupperware container.
  6. Making the Kimichi Paste
  7. While the cabbage is soaking add all of the kimchi paste ingredients into a food processor and mix until it is a paste.
  8. Pour the paste over the sliced cabbage and mix using gloves or rub into whole leaves so they are covered in paste.
  9. Fill a 2 or 3-litre jar with the completed kimchi and pack it as tight as you can adding extra brine to submerge the cabbage for the fermenting process.
  10. Leave the jar tightly closed on the counter for 3-5 days depending on how sour you like your kimchi.
  11. Every so often opens the jar and press the cabbage down using chopsticks or a wooden spoon.
  12. Keep the jar sitting on something that can catch any over-spill if it comes out from the jar when you open it or as it ferments.
  13. Store in the refrigerator for up to 6 months.
Recipe by Canadian Budget Binder at https://canadianbudgetbinder.com/2019/09/08/easy-korean-kimchi-keto-recipe/