Keto Cucumber Kimchi
Discover the vibrant flavors of Keto Cucumber Kimchi, a low-carb twist on the classic Korean side dish that's perfect for quick fermentation lovers and keto enthusiasts alike! Crunchy cucumbers are lightly salted to draw out moisture, then coated in a spicy, aromatic blend featuring garlic, ginger, Korean red pepper flakes (Gochugaru), and fish sauce, all balanced with a touch of erythritol for keto-friendly sweetness. Enhanced by fresh green onions and nutty sesame seeds, this tangy kimchi boasts a fiery kick while remaining light and refreshing. Ready in just 30 minutes of prep, this easy recipe makes an ideal chilled side dish or zesty condiment for your favorite keto meals. Keywords: keto cucumber kimchi, low-carb kimchi, Korean side dish, keto fermentation, homemade kimchi recipe.
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Recipe Information
Ingredients
- 4 medium Cucumbers (preferably Kirby or Persian)
- 2 tablespoons Sea salt
- 3 large Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Korean red pepper flakes (Gochugaru)
- 1 tablespoon Fish sauce
- 1 teaspoon Erythritol
- 2 stalks Green onions, chopped
- 1 teaspoon Sesame seeds
Instructions
Wash the cucumbers thoroughly and slice them into 1/4 inch thick rounds.
Place the cucumber slices in a bowl and sprinkle with the sea salt. Toss to coat evenly, then let sit at room temperature for 20 minutes to draw out excess moisture.
After 20 minutes, rinse the cucumbers under cold running water to remove the salt. Drain the cucumbers well and pat them dry with a clean kitchen towel.
In a separate bowl, combine the minced garlic, grated ginger, Korean red pepper flakes, fish sauce, and erythritol. Stir well to create a spicy paste.
Add the well-drained cucumbers, chopped green onions, and sesame seeds to the spicy paste. Toss everything together until the cucumbers are evenly coated with the mixture.
Transfer the kimchi into a clean glass jar or an airtight container, pressing down gently to eliminate air pockets.
Seal the container and leave it at room temperature for 12 to 24 hours to begin the fermentation process, depending on your desired level of fermentation. Taste to check for sourness.
Once the desired fermentation is reached, store the cucumber kimchi in the refrigerator, where it will continue to develop flavor.
Serve chilled as a side dish or an accompaniment to your favorite keto meals. Enjoy your homemade Keto Cucumber Kimchi!
Nutrition Facts
Calories |
183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 15235 mg | 662% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 12.8 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1202 mg | 26% | |
*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.
