Quick & Easy Low Carb Kimchi
Ingredients
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Fall is all about bringing home balance and intention to our routine-starved lives. And because this time of year is typically synonymous with canning and pickling and all things harvesting, we want to dive right into this month with a deliciously hands-on creation: homemade kimchi.
Gut bacteria? Get ready to shape up or ship out.
This recipe takes some planning, because the kimchi must be made at least two days in advance to allow for adequate fermentation. You’ll need two quart-sized jars, and trust us, you’ll be ecstatic about the leftovers.
Once the kimchi is ready to launch, you’re going to layer it into a bagel with some lovely avocado for healthy fat, high fiber, full probiotic send.
Friends? This one’s a total star. Get ready to fall in love, because you’ll be mooning over it for days.
Ingredients
Directions
- Place the cabbage in a large bowl and sprinkle the salt over it. Add 3 cups of water and combine well.
- Refrigerate for 2 hours, stirring it a couple of times to be sure it’s salted evenly.
- When the two hours are up, drain but reserve half the cabbage water for later.
- Rinse the cabbage well with fresh cold water and place it back into the same large bowl.
- In another large mixing bowl, add the radish, onions, garlic, ginger, chili flakes, and coconut aminos. Mix well.
- Add the vegetable mixture to the salted cabbage and stir until well-blended.
- Tightly pack the cabbage mixture into 2 quart-sized glass jars, pressing down to get rid of any air bubbles.
- Pour the reserved salty water to cover the cabbage and leave an inch of headspace to allow for expansion that happens during fermentation. Discard any remaining water.
- Place the kimchi in the refrigerator for two days prior to consuming and enjoy!
Tip: Consume within 4-5 days after opening jars.
Nutritional facts per serving:
Calories: 13
Net carbs: 2.4g
Fiber: 0.25g
Protein: 0.5g
Fat: 0g
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