📝 About This Recipe
Experience the soul of Korean cuisine with this vibrant, probiotic-rich ferment that skips the sugar without sacrificing an ounce of flavor. This keto-friendly version uses grated Asian pear or a touch of monk fruit to feed the beneficial bacteria, resulting in a crisp, tangy, and deeply savory side dish. It is a labor of love that rewards you with a complex umami profile and a satisfying crunch that elevates any low-carb meal.
🥗 Ingredients
The Cabbage Base
- 2 large heads Napa Cabbage (about 4-5 pounds total)
- 1/2 cup Korean Coarse Sea Salt (specifically for brining)
- 4 cups Filtered Water (chlorine-free is best for fermentation)
The Sugar-Free Porridge (Binder)
- 1 cup Water
- 1/4 teaspoon Xanthan Gum (helps the paste adhere to the leaves)
- 1 tablespoon Monk Fruit Sweetener (powdered or granulated keto-friendly sweetener)
The Kimchi Paste
- 1 cup Gochugaru (Korean red chili flakes)
- 1/2 cup Garlic (minced)
- 2 teaspoons Ginger (freshly grated)
- 1/2 medium Onion (grated or finely minced)
- 1/2 cup Fish Sauce (ensure no added sugar in the brand)
- 2 tablespoons Salted Shrimp (Saeujeot) (finely chopped; found in Korean markets)
Fresh Aromatics
- 1 pound Korean Radish (Mu) (cut into matchsticks)
- 1 bunch Green Onions (cut into 2-inch lengths)
- 1 cup Asian Chives (optional, cut into 2-inch lengths)
👨🍳 Instructions
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1
Prepare the cabbage by cutting each head lengthwise into quarters. Cut out the tough core at the base of each quarter.
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2
In a very large bowl, dissolve half of the sea salt in 4 cups of water. Dip each cabbage quarter into the salt water to moisten, then lift out.
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3
Sprinkle the remaining salt between the individual leaves of the cabbage, focusing more salt near the thicker white stems where they need more softening.
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4
Let the cabbage sit for 2 hours, turning the pieces every 30 minutes to ensure even brining. The cabbage is ready when the white parts are flexible enough to bend without snapping.
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5
While the cabbage brines, make the 'porridge' by whisking 1 cup of water and xanthan gum in a small saucepan. Simmer over low heat for 1-2 minutes until slightly thickened. Stir in the monk fruit sweetener and let cool completely.
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6
In a medium bowl, combine the cooled porridge, gochugaru, minced garlic, grated ginger, grated onion, fish sauce, and chopped salted shrimp. Mix into a thick, fragrant red paste.
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7
Add the radish matchsticks, green onions, and chives to the paste. Toss well so the vegetables are evenly coated in the chili mixture.
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8
Once the cabbage is finished brining, rinse it thoroughly under cold running water 3 times to remove excess salt. Squeeze out as much water as possible and drain in a colander.
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9
Wearing gloves to protect your hands from the chili, take a cabbage quarter and spread a thin layer of the kimchi paste onto every single leaf, starting from the outermost leaf and working inward.
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10
Fold the leaf halves over themselves into a neat bundle and place them snugly into a clean, airtight glass jar.
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11
Press down firmly on the cabbage in the jar to remove air pockets and encourage the brine to rise. Leave at least 2 inches of headspace at the top of the jar.
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12
Wipe the rim of the jar and seal it. Let it sit at room temperature for 24-48 hours to kickstart fermentation (you may see bubbles forming). Move it to the refrigerator to age for at least 5-7 days before eating for the best flavor.
💡 Chef's Tips
Always use Korean coarse sea salt; table salt is too fine and will make the kimchi overly salty and mushy. Wear disposable gloves when handling the chili paste to prevent skin irritation and staining. If you are vegan, replace the fish sauce and salted shrimp with 1/2 cup of soy sauce or tamari and a teaspoon of kelp powder for that 'ocean' depth. Ensure your jars are sterilized before use to prevent the growth of bad bacteria. Check the jar daily during room temperature fermentation and 'punch' the cabbage down with a clean spoon to keep it submerged in liquid.
🍽️ Serving Suggestions
Serve as a zesty side dish alongside grilled Bulgogi-style ribeye or pork belly. Fold chopped kimchi into a keto cauliflower fried rice for a spicy, probiotic punch. Top a bowl of keto ramen or bone broth with a generous spoonful of aged kimchi. Use the juices from the jar to make a spicy, sugar-free Kimchi Jigae (stew) with tofu and pork. Pair with a chilled glass of sparkling water with a splash of apple cider vinegar for a refreshing, low-carb digestive aid.