Learning to cook can be pretty intimidating. Depending on your level of ability, there are some dishes that most people generally avoid. And, for good reason.
There is an old question in the kitchen that asks, if you had one year, and couldn’t receive any help from books, the internet, or other people, could you make a marshmallow from scratch?
Most people will answer no and wouldn’t even want to attempt it. Unfortunately, that is how it works for many dishes – it’s easier to avoid. However, some dishes – even on Keto – are not nearly as intimidating as they seem.
This easy Keto kimchi recipe is a perfect example. While most people may not want to attempt making kimchi, making this recipe will show you just how simple it can be.
The Rich History of Kimchi
While kimchi is enjoying international popularity today, not many people know just how far back its origins reach. Originating as far back as 37 BC in the Three Kingdoms region known today as Korea.
It makes sense, considering they had no refrigeration and would need to find ways for food to last through the winter. Traditional kimchi is made through a fermentation process and made it an ideal way to keep vegetables.
What Makes This Recipe Keto Over Other Kimchi
Kimchi is surprisingly great for your body. The problem with many traditional or store-bought kimchi is they can have a lot of added sugar.
When you’re buying kimchi from the grocery store keep an eye out for those nutritional stats.
But this homemade low carb recipe will give you a lot more control. It is worth making at home, not only for your diet, but so you can add spices to satisfy your individual palate.
The Many Uses of Kimchi
One of the best things about kimchi is that it is a dynamic ingredient. Whether you like it spicy or full of acidity, kimchi is a useful ingredient to have in your kitchen.
Kimchi has many useful purposes:
- It makes a perfect side to many Keto protein options.
- It is also used to make Keto soups and adds a ton of flavor to low carb wraps and sandwiches.
- There are many recipes where you will be able to sneak in this ingredient.
Lowering the sugar makes this classic Korean side dish a must-have for Keto.
- 1 Chinese (or Napa) cabbage (1.5 lb or 700 g), washed and quartered lengthwise
- 1/3 cup (75 g) salt, to wilt the cabbage
For the kimchi sauce:
- 1 Tablespoon fresh ginger
- 12 cloves of garlic (approx. 1 head of garlic), peeled
- 1/2 small red onion, peeled
- 1 small chili pepper, seeds removed
- 1 Tablespoon crushed red chili pepper
- 1/4 cup (60 ml) hot sauce, or to taste
- 1 Tablespoon (15 g) salt
- Sprinkle salt liberally on the quartered cabbage. Place into a container for 2-3 hours so the water flows out of the cabbage. Pour out the water.
- Wash the cabbage again to remove the excess salt. Wring the cabbage gently with your hands to remove excess water.
- To make the kimchi sauce, blend the sauce ingredients.
- Use your hands to massage the kimchi sauce over the cabbage.
- Marinate for 1 day at room temperature.
- Keep in fridge and consume within 2 weeks. Chop the cabbage into small pieces when serving.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 3 g
- Calories: 22
- Sugar: 2 g
- Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 1 g