Keto Kimchi – Fermented Cabbage with Garlic and Ginger

Keto Kimchi – Fermented Cabbage with Garlic and Ginger

Kimchi is a fermented cabbage dish that tastes like fire and earth sealed in a jar. On a keto diet, it’s not just allowed – it’s welcome. It helps with fat digestion, supports gut health, and… it’s addictive. In this recipe, we’ll show you how to make a low-carb version without sugar that keeps all the flavor and is easy to prepare at home.

Ingredients:

For salting:

• 1 head of Napa cabbage (Chinese cabbage)
• 2 tablespoons of rock salt (non-iodized)

Vegetables to add later (not in the paste):

• 1 small green onion or piece of leek (thinly sliced)
• 1 small carrot (grated – optional)

For the spice paste (to blend):

• 4–5 cloves of garlic
• 1 tablespoon of fresh ginger
• 1–2 tablespoons of gochugaru chili flakes (or hot paprika, to taste)
• 1 tablespoon of fish sauce (optional but recommended)
• 1/4 cup of water

Step-by-step instructions:

1. Salt the cabbage.
   Cut the cabbage into large pieces, sprinkle with salt, and let it sit for 1–2 hours. Stir it occasionally so it releases water.
   👉 Why? This draws out moisture and softens the cabbage without making it mushy.
2. Make the spice paste.
   Blend the garlic, ginger, chili, fish sauce, and water into a smooth paste.
3. Rinse the cabbage and mix it with the paste.
   Rinse the salted cabbage 2–3 times in cold water and drain well. Mix it with the spice paste, then add the sliced green onion and grated carrot if using.
4. Pack it into a jar.
   Transfer the kimchi to a clean jar and press it down firmly. Leave about 1–2 inches (2–3 cm) of space at the top.
5. Fermentation.
   Let the jar sit at room temperature (around 68–72°F / 20–22°C) for 1–3 days. Then move it to the fridge.

Ovi’s Tips:

• If you’re not into fish sauce, you can use a splash of soy sauce instead – it’s not the same, but close enough.
• Kimchi gets milder over time – don’t worry if it tastes wild on the first day.
• It’s usually best after 5–7 days in the fridge, but you can start tasting after 2.

How to store kimchi?

After fermentation, keep your kimchi in the fridge.
✅ Use a clean jar with a good-fitting lid.
✅ Always use a clean spoon – not your fingers!
✅ Store it in the coldest part of your fridge.
✅ It keeps well for 3–4 weeks or even longer.

Each day it gets deeper, richer, and better. That’s the magic!

– with flavor,
Pozi von Cuks