Tomtom Kimchi is a staple Korean side dish that’s typically made of fermented vegetables. Traditional kimchi recipes often contain sugar, but in this keto-friendly version, we’re omitting that. Fermentation will still occur, just a tad slower. With the spicy kick of Korean red pepper flakes and the tangy crunch of the fermented cabbage, this kimchi will be a delightful addition to your keto meals.
Ingredients:
- Napa cabbage: 1 medium-sized (about 2-3 pounds)
- Sea salt or kosher salt: 1/2 cup
- Garlic: 5-6 cloves, minced
- Ginger: 1-inch piece, grated
- Fish sauce: 2-3 tablespoons (Make sure to use one without added sugars)
- Soy sauce or tamari: 1 tablespoon (Again, ensure no added sugars)
- Korean red pepper flakes (Gochugaru): 2-4 tablespoons (adjust to desired heat level)
- Daikon radish: 1 small, julienned or thinly sliced
- Green onions: 4-5, chopped into 1-inch segments
Instructions:
- Prepare the Cabbage: Cut the Napa cabbage lengthwise into quarters, then chop into bite-sized pieces. In a large mixing bowl, sprinkle the salt evenly over the cabbage, then massage it in. Leave the salted cabbage for about 1-2 hours. The salt will draw out water from the cabbage, wilting it.
- Rinse and Drain: After the cabbage has wilted, rinse it thoroughly under cold running water. This is to wash away the excess salt. After rinsing, drain the cabbage well and set it aside.
- Make the Kimchi Paste: In a food processor, blend together the minced garlic, grated ginger, fish sauce, soy sauce or tamari, and Korean red pepper flakes until a paste forms.
- Combine Vegetables and Paste: In a large mixing bowl, combine the drained cabbage, daikon radish slices, and green onions. Add the kimchi paste you prepared earlier, ensuring that all the vegetables are well-coated with the paste.
- Pack and Ferment: Pack the mixture into a sterilized glass jar, pressing down firmly to remove any air bubbles and ensuring the vegetables are submerged in their own liquid (this is crucial for fermentation). Leave about an inch of space at the top to allow gases to escape. Seal the jar.
- Ferment: Allow the kimchi to ferment at room temperature for about 1-3 days. Check it daily. Once it tastes tangy and has fermented to your liking, store it in the refrigerator. This halts the fermentation process. Cold-stored kimchi can last for several weeks to months, but always check for any signs of spoilage before consuming.
Notes:
- The amount of red pepper flakes (Gochugaru) can be adjusted based on how spicy you’d like your kimchi to be.
- Always use clean utensils when handling and consuming kimchi to prevent unwanted bacteria from contaminating the batch.
- The beneficial bacteria in kimchi not only aid digestion but can also contribute to a healthy gut microbiome.
Enjoy your keto-friendly kimchi as a side dish with your meals, or even on its own as a flavorful and spicy snack!
