#kimchilover

This spicy keto Korean kimchi offers a low-carb twist on the traditional fermented cabbage dish. Packed with flavor and beneficial probiotics, it's a perfect addition to your keto-friendly meals.

Ingredients: 1 medium Napa cabbage, chopped. 1 cup daikon radish, julienned. 1/2 cup Korean red pepper flakes gochugaru. 4 cloves garlic, minced. 1 tablespoon grated ginger. 3 tablespoons fish sauce. 1 tablespoon erythritol or preferred keto-friendly sweetener. 1 tablespoon sea salt. 1/4 cup water.

Instructions: Cut up Napa cabbage, daikon radish, garlic, ginger, Korean red pepper flakes, fish sauce, erythritol, and sea salt and put them all in a large bowl. For 5 to 10 minutes, use clean hands to rub the mixture together until the cabbage starts to soften and release liquid. Put the mixture into a clean glass jar and press down hard to get rid of any air pockets. Cover the cabbage mix with water, leaving about an inch of space at the top of the jar. Place the jar tightly shut and leave it at room temperature for one to two days to ferment. After that, move it to the fridge. After being chilled, your spicy keto Korean kimchi is ready to be served as a tasty and healthy side dish.

Prep Time: 20 minutes

Cook Time: 0 minutes

A tasty and filling vegan version of Kimchi Fried Rice, a traditional Korean dish. This quick and easy dish is full of flavor from the tangy kimchi, the bright vegetables, and the fragrant spices. It's great for a hearty lunch or dinner during the week.

Ingredients: 3 cups cooked rice. 1 cup vegan kimchi, chopped. 1 cup mixed vegetables such as bell peppers, carrots, and peas. 3 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. Salt and pepper to taste. Green onions for garnish optional.

Instructions: Warm up the vegetable oil in a big pan over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. After you add the mixed vegetables, cook for about 34 minutes, or until the vegetables are just starting to get soft. It will take two more minutes after you add the chopped vegan kimchi. When you add the cooked rice to the pan, make sure it mixes well with the vegetables and kimchi. After adding the soy sauce and sesame oil to the rice, stir-fry for three to four more minutes. Add pepper and salt to taste. If you want, you can add chopped green onions as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes