Low Carb Traditional Cabbage Kimchi
Dive into a flavorful and gut-friendly journey with this Low Carb Traditional Cabbage Kimchi recipe. Packed with vibrant Napa cabbage, crunchy daikon radish, and aromatic ingredients like fresh garlic, ginger, and gochugaru, this recipe brings you all the authentic tang and spice without extra carbs. Perfect for keto enthusiasts and kimchi lovers alike, you'll guide the cabbage through a natural fermentation process that infuses it with bold, probiotic-rich goodness. With just a handful of simple, wholesome ingredients and a bit of patience, you’ll soon have a jar of homemade kimchi that's ideal for enhancing stir-fries, rice bowls, or enjoying on its own as a crisp, tangy side dish. Easy to make and bursting with nutrients, this low-carb kimchi is your ticket to authentic Korean flavors while staying health-conscious.
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Recipe Information
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)
Instructions
Slice the Napa cabbage lengthwise into quarters and remove the core from each piece.
Cut the quarters crosswise into 2-inch-wide strips and place in a large mixing bowl.
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.
Let the cabbage soak in the brine for 1-2 hours, turning the cabbage every 30 minutes to ensure even salting.
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.
Peel and julienne the daikon radish into thin matchstick pieces. Cut the green onions into 1-inch lengths.
In a separate small bowl, combine minced garlic, ginger, gochugaru, and fish sauce to form a paste. If desired, mix in sesame seeds.
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.
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.
Seal the jar loosely with a lid to allow gases to escape or cover with a fermentation weight if available.
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.
Your kimchi is ready to enjoy immediately but will develop deeper flavors over time in the refrigerator. Consume within 4–6 weeks.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 23861 mg | 1037% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 26.0 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 969 mg | 75% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3369 mg | 72% | |
*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.
