Kimchi is not only delicious but incredibly healthy for the body! And guess what? This homemade keto kimchi recipe will fit your macros too!
Keto Kimchi
When first starting a ketogenic diet or even after you’ve been on it for a while, it is easy to forget that oftentimes your favorite recipes can be turned into a keto version. This is especially true for sauces and toppings.
These things often have a lot of sugar and hidden carbs that many of us tend to avoid. Thankfully, many of these can be made keto friendly.
Take this keto kimchi for example, just a few quirks to the recipe, and all of a sudden you can add this delicious staple of Korean cuisine back into your life!
This easy recipe doesn’t take a long time to prep, you likely already have most of the ingredients in your kitchen. Oh, and did we mention that it’s healthy?!
What is Needed to Make Keto Kimchi?
You don’t need much to make this recipe! In addition to the ingredients that you’ll find posted below, you need just the following items:
- Mixing Bowl
- Sharp Chopping Knife
- Cutting Board
- Heavy Bowl or Plate (for weighing down the cabbage during the soaking process)
- 1 Quart Jar
How to Make Keto Kimchi
Slice napa cabbage into fourths lengthwise. Cut out the core from each wedge of cabbage, and then slice crosswise into 1 ½ – 2 inch sections, discarding the hard white parts at the bottom of the cabbage.
Add the cabbage to a mixing bowl, and sprinkle the salt over the top. Toss to coat well.
Fill the bowl up with water to just cover the cabbage.
Place another bowl or something heavy to hold the cabbage under the water.
Let the cabbage sit for 1 ½ hours and then rinse and drain it very well.
Combine the cabbage, carrots and green onions in a mixing bowl.
Stir together the ginger paste, red pepper, paprika, and garlic in a bowl. Add in enough water to form a paste.
Wearing gloves, rub the paste into the vegetables in the mixing bowl until coated well. Press the mixture into a quart jar, and fill with enough water to come within 2 inches of the top. Place a lid loosely on the jar, and place the jar inside a deep sided dish or bowl.
Set the kimchi jar in an area that remains at room temperature throughout the day, and let sit for 2-5 days until fermented to your liking. When finished, store the kimchi in the fridge, and use as needed.
What is Kimchi?
Kimchi is a traditional Korean recipe that has been around for generations. It’s a dish of “spicy pickled cabbage”, made from cabbage with other vegetables, and spices. This dish is most often made with cabbage, but some people switch it up and make it with Korean radish or other vegetables.
Perhaps the best part about this recipe is that it can be used for many different things. You’ll find that some people use it as a condiment, while others use it as a dip and some even use it as a perfect side dish for their meal of choice!
Are There Other Varieties of Kimchi?
As I mentioned earlier, there are several types of kimchi that can be made. Some people make kimchi with other vegetables as the main ingredient. Some make them with fish sauce as opposed to the garlic paste that we use in this recipe.
It really is a matter of preference. There are literally hundreds of varieties of authentic Korean kimchi recipes that can be made.
This recipe uses cabbage as its main ingredient, but you don’t have to use that. You can switch it up and make radish kimchi, cucumber kimchi, or any other kimchi you desire! They are all great and they all have similar tastes and health benefits.
What is the Total Carbohydrate Count For This Keto Kimchi?
Store-bought kimchi can have a lot of added sugar and as much as 10+ carbs per serving, this homemade kimchi has just 6 net carbs per serving and is perfect for your keto diet.
This recipe makes 8 servings.
Does Keto Kimchi Have Health Benefits?
Part of the reason why kimchi is so popular is because, in addition to being delicious, it is also very healthy! It is a great diet staple for anyone; keto dieters and basically anyone trying to eat healthier.
High in Nutrients
Kimchi is low in calories and loaded with nutrients!
Here are just some of the health benefits that you’ll find in this keto kimchi:
- Vitamin A
- Vitamin C
- Folate
- Niacin
- Riboflavin
- Iron
- Vitamin B6
- Vitamin K
- 30+ amino acids
- 10 minerals
Probiotics
The process of making kimchi involves a lacto-fermentation process that provides good bacteria that offers a good probiotic benefit. The probiotics that are in kimchi are known to be helpful for several different health conditions.
Potential to Reduce Inflammation
Studies have shown that the probiotics and the active compounds in kimchi (as well as other fermented foods) are beneficial in fighting inflammation. The fight against inflammation can also slow the aging process! It’s a win-win.
Immune System Benefits
The probiotics that we mentioned above are also said to improve your immune system.
What Does This Homemade Kimchi Taste Like?
Some people compare kimchi to sauerkraut. While they are both fermented topping-type recipes, I think that’s about their only commonality. Kimchi can be better described as a combination of spicy, sour, bold, and fizzy characteristics.
Are you ready to try it???
Keto Kimchi
Ingredients
- 1 Head of napa cabbage
- ⅓ cup shredded carrots
- 1 cup chopped green onions
- 1 tablespoon ginger paste
- 3 teaspoons minced garlic
- 2 tablespoons ground red pepper
- 1 tablespoon paprika
- ¼ cup sea salt
- 1 Quart jar
- Water
Instructions
- Slice napa cabbage into fourths lengthwise.
- Cut out the core from each wedge of cabbage, and then slice crosswise into 1 ½ – 2 inch sections, discarding the hard white parts at the bottom of the cabbage.
- Add the cabbage to a mixing bowl, and sprinkle the salt over the top. Toss to coat well.
- Fill the bowl up with water to just cover the cabbage.
- Place another bowl or something heavy to hold the cabbage under the water.
- Let the cabbage sit for 1 ½ hours.
- Rinse and drain the cabbage very well.
- Combine the cabbage, carrots and green onions in a mixing bowl.
- Stir together the ginger paste, red pepper, paprika, and garlic in a bowl. Add in enough water to form a paste.
- Wearing gloves, rub the paste into the vegetables in the mixing bowl until coated well.
- Press the mixture into a quart jar, and fill with enough water to come within 2 inches of the top.
- Place a lid loosely on the jar, and place the jar inside a deep sided dish or bowl.
- Set the kimchi jar in an area that remains at room temperature throughout the day, and let sit for 2-5 days until fermented to your liking.
- When finished, store the kimchi in the fridge, and use as needed.
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.