Sugar and Gluten-free Kimchi
Servings
20
servingsPrep time
2
hoursCooking timeminutes
Calories
770
kcalThis low-carb, flavour-packed version of the classic Korean side dish is perfect for anyone on a keto diet or just a fan of kimchi.
Ingredients
1.6 kg cabbage
140g salt
200-250g white radish
40g scallion
60g leeks
240g drinking water
½ tsp xanthan gum
½ onion (about 100g)
15g ginger
10 cloves of garlic
4 tbsp fish sauce
2 tbsp fermented shrimp paste
1-2 tbsp sweetener
50g chilli powder
Directions
- Cut 1/3 of the cabbage from the bottom and break it apart. Then cut into quarters. Wash the cabbage thoroughly. (00:47-01:11)
- Spread 140g of salt evenly on the cabbage, focusing more on the white parts. Set aside and flip every 30 minutes. (01:23-01:50)
- Peel and wash the white radish. Slice first, then cut into thin shreds. (01:56-02:05)
- Cut the scallion and leeks into match stick length. (02:12-02:24)
- In a bowl, pour 240g of drinking water and add ½ tsp of xanthan gum. Mix well with a blender. (02:36-02:54)
- Roughly chop half an onion and put it in the blender along with 15g ginger and 10 cloves of peeled garlic. Blend until fine. (03:01-03:24)
- To the green onion and garlic paste, add 4 tbsp fish sauce, 2 tbsp of fermented shrimp paste, and 1-2 tbsp of sweetener. Stir well. (03:31-03:57)
- Add 50g of chilli powder to the mixture and stir well. Set aside to let it soak. (03:57-04:16)
- After 1.5 hours, wash off the excess salt from the cabbage and drain off excess water. (04:22-04:53)
- Mix the vegetables with the chilli paste. (05:09-05:15)
- Spread the chilli paste on each piece of cabbage, then fold in half and place in a clean box. Press to compact and squeeze out the air inside. (05:24-06:02)
- Cover the cabbage with plastic wrap, pressing against the surface to avoid contact with air. Then cover the box and put it in the refrigerator to ferment. (06:14-06:19)
