In the past Kimchi was just a sour and spicy Korean vegetable to me. It was just another complimentary appetizer serve at a Korean restaurant. Not until recently that I begin to pay attention to this beneficial fermented vegetable.

Due to the fermentation process Kimchi is actually an excellent source of probiotics, which is the good bacteria that help your body fight off various infections. It can also aid digestion, especially when consumed before your meal and also allows nutrients to be absorbed properly.

No wonder Korean usually begin their meal with eating kimchi!

Kimchi can be found easily in most grocery store. But some of them do tasted too sweet for me, I guess it may contain too much sugar as part of their ingredients. So, I decided to make kimchi at home with the fresh ingredients.

Fermented kimchi can also use to cook a quick delicious seafood meal or soup. Having a bottle of kimchi ready at all time help me to prepare a nutritious and tasty meal when I wan to make a quick meal. Check out my later posts on how to cook a delicious dish with kimchi.

Here’s how I made my Korean kimchi.

Home-made Korean Kimchi
Recipe type: Low carb kimchi
Prep time: 
Total time: 
Serves: 6-8
  • 1 small head Napa cabbage (about 6 cups)
  • ¼ cup sea salt
  • 2 stalk scallion, chopped
  • ½ cup sweet onion, minced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 2 teaspoon Xylitor
  • 1 teaspoon fish sauce
  • 3 teaspoon Korean chili powder
  1. Cut the stem part of the cabbage and discard. Cut cabbage about 2” apart. Place the cabbage into a large bowl and sprinkle salt on the leaves so they are evenly coated. Rub the salt in to the leaves. Cover and leave at room temperature for 6 hours.
  2. Rinse the salt thoroughly from the cabbage leaves, three times with water. Drain and squeeze out any excess liquid. Place the cabbage in a container with a tight fitting lid.
  3. In another small bowl, mix ginger, garlic, scallion, onion, fish sauce, and sweetener. Sprinkle mixture onto cabbage. Sprinkle the Korean chili powder over the cabbage. Wear a plastic glove and use your fingers to make sure the mixture gets in between the cabbage and evenly coated.
  4. Seal the container and set in the refrigerator, undisturbed for at least 4 days before enjoying it. Kimchi store up to 1 month.


Each serving contains 4.5g net carbs, 1.5g protein and 0.5g fat.


Share this with your friends!