Kimchi Recipe For Keto Lovers


When I’m craving carbs, one of the ways I avoid the temptation to splurge on breads or other dangerous foods is with fermented foods such as kimchi. While still a bit carbohydrate-laden, they’re often a much, much better option than the other ways you might cheat yourself.

Not only are they better for you on a keto diet, but they’re also good for your gut, and can help clean out your insides. This kimchi recipe is nearly as good as going to Korea, and like many of these other recipes, can easily be modified to fit your preferences. Even better, you can make a full quart jar with this recipe, which will keep for up to a week, so it’s a great weekend dish as you prepare for the week ahead.

Eat the kimchi alone or toss it in with a hearty meal. We add it to our breakfast dish and make an awesome kimchi scramble. We just love kimchi as it offers so much flavor and has so many amazing health benefits for your gut with its natural probiotic bacteria and more. Fermented helps break down nutrients in food, making them easier to digest and can actually aid in the weight loss- woot!


Category: Condiment, Side Calorie Count: 19 Macronutrient ratio: Carb-induced calories—50% Protein: 1 grams Carbohydrates: 2 grams Total Fat: 0 grams
Prep Time 45 minutes
Total Time 48 minutes
Servings 8 1/2 cup servings


  • 1 head Napa cabbage
  • 1 tablespoon salt or more to taste
  • 1/2 daikon radish julienned
  • 4 medium spring onions sliced
  • 4 cloves garlic minced
  • 2 tablespoons ginger freshly chopped
  • 2 tablespoons red pepper flakes or ¼ cup Korean hot pepper powder if you can find it
  • 1 tablespoon fish sauce or substitute with coconut aminos for a vegetarian kimchi


  • 2 tablespoons erythritol if so desired
  • 5 drops liquid stevia if so desired


  • Quarter and core the cabbage before slicing each quarter into 1-inch strips, placing the strips in a large bowl before sprinkling with salt. Massage the salt into the cabbage, which will help soften it and release the cabbage's juices. Let sit for 20-30 minutes.
  • Once the cabbage has softened, add the remaining ingredients, mixing well. When adding your red pepper flakes or Korean chili powder, consider wearing gloves and eyewear to protect yourself. (And consider adding either the erythritol or liquid stevia to help temper the spice.)
  • When everything is well-mixed, place the combination in a sterilized quart-sized jar with a good lid (but don't seal it yet). Use a spatula to press the vegetables down until the brine rises above the vegetables. If there isn't enough brine to cover, add a little salted water to cover the vegetables. Leave at least one inch of space between the vegetables and the top of the jar.
  • With a separate small weighted jar (or even a sterilized rock), place your weight atop the vegetables to help keep them down. This helps prevent mold from forming on them. Leave the jar in a warm spot in your kitchen three or more days, up to a week, to ferment. The best way to tell if your kimchi is ready is to taste it; the longer you leave it, the stronger the fermentation. Once done to your taste, seal with a lid and store in the fridge for up to 6 months.


Because this recipe is so adaptable, consider adapting away to find your preferred tastes. One other way you can make things easier on yourself is to use a Fido jar. Simply leave a small gap between the vegetables and top of the jar and close it; you won't need to worry about weighing down the vegetables or watching for mold because the fermentation gases will naturally escape through the rubber lid, but oxygen won't get in.
Tools Needed:
  • Chopping knife
  • Cutting board
  • Large bowl
  • Quart-size jar
  • Small jar or sterilized rock for the fermentation process (or, alternatively, a Fido jar)

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