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Take your tastebuds on an adventure by eating Keto Cabbage Kimchi as a side dish or condiment

Cabbage Kimchi

If you read Health Magazine (a big thank you to them for the shout out about KetoLuxe and how I cook for love) like I do, you know that kimchi “is one of the top 5 world’s healthiest foods.” High in fiber, low in calories, it packs a vitamin-filled probiotic punch. Not only does Cabbage Kimchi taste unlike anything else in the world, it dances on your tongue with a slight fermentation fizz. Don’t be scared of this unique condiment that doubles as a side dish.

My recipe for Cabbage Kimchi will take you on a taste adventure. Long before I ate keto, I knew that kimchi made one of the best accompaniments for fatty foods. Now that I’ve embraced this way of cooking and eating, I keep a batch going at all times. This recipe is sugar free, gluten free, and low carb.

Chef Alexa packs Keto Cabbage Kimchi into a wide mouth jar to make serving easier.

While it takes a little patience, Cabbage Kimchi is worth the wait. Start it at least a week before you plan to eat it. Serve with full fat items such as scrambled eggs and steak. I like to eat it with Korean Spinach. Soon, I’ll be experimenting with kimchi fried cauliflower and a stew. Experiencing foods that are naturally good for you and have unique flavors? That’s KetoLuxe.

Keto Cabbage Kimchi goes perfectly with fatty meats and piquant sides

Have you ever made kimchi? Share your tips for success in the Gourmet Keto Facebook group.

15 minutes

5 days

2-pound head Napa Cabbage
¼ cup Korean sea salt
Distilled water
6 cloves garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon KetoLuxe Allulose
2 tablespoons fish sauce
3 tablespoons Korean red pepper flakes
8 ounces daikon radish, julienned
4 medium green onions, trimmed and cut into 1-inch pieces


  1. Remove core from cabbage.
  2. Chop cabbage into 2-inch wide strips.
  3. Place cabbage into a large bowl and rub in salt. 
  4. Pour in enough distilled water to completely cover cabbage. 
  5. Place a heavy plate atop to weigh down cabbage and keep submerged. 
  6. Let stand for 2 hours. 
  7. Rinse and drain cabbage under cold water. Repeat 2 more times.
  8. Let cabbage drain for 15 minutes. 
  9. In a large bowl, stir together garlic, ginger, KetoLuxe Allulose, fish sauce, and red pepper flakes.
  10. Take the cabbage and squeeze remaining water into the spice paste.
  11. Add radish and green onion to paste, tossing until covered. 
  12. Mix in cabbage and give concoction another toss. 
  13. Stuff kimchi into a wide-mouth 1-quart. 
  14. Press down until there is an inch at the top and place lid on securely.
  15. Place container in a dark, room temperature closet for 5 days. 
  16. Remove from closet and put container in the refrigerator. 
  17. Chill for one day and begin serving. 

32 servings

Don’t be freaked out by the bubbles! They are a sign of the good probiotic fermentation process.

Why distilled water? Chlorinated water can impede fermentation.

Store in the refrigerator until the end of time (or you eat it all). It only gets better.

To make this vegetarian, omit fish sauce and substitute distilled water.

Net carbs: 2 grams
Total carbs: 2 grams
Fiber: 1 gram
Fat: 0 grams
Protein: 1 gram
Calories: 15
Glycemic load: 1


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