5-Step Delicious Keto Kimchi Recipe: Spice up Your Low-Carb Diet!

keto kimchi recipe
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Introduction: Keto Kimchi Recipe

Have you ever heard of Kimchi? It’s a popular Korean dish that has been gaining popularity worldwide. Kimchi is made from fermented vegetables, such as cabbage or radish, and is seasoned with various spices. It has a tangy and spicy flavor that can be addictive to many people.

Kimchi is not only delicious but also offers several health benefits. It’s a great source of probiotics, beneficial bacteria that live in our gut and help digestion. Additionally, Kimchi contains vitamins and minerals, including C, K, and iron. These nutrients can help boost your immune system, improve bone health, and prevent anemia.

Now, let’s talk about the benefits of a low-carb diet. A low-carb diet is a type of diet that limits carbohydrate intake, such as bread, pasta, and sugar. Instead, it encourages you to eat more protein and healthy fats, such as meat, fish, eggs, and avocado. One of the primary benefits of a low-carb diet is weight loss. Reducing carbohydrate intake can reduce your overall calorie intake and promote burning fat. Additionally, a low-carb diet can help improve your blood sugar levels, reduce your risk of heart disease, and improve your mental clarity and energy levels.

The 5-Step Keto Kimchi Recipe


Keto Kimchi Recipe

This Keto Kimchi Recipe is a tangy, spicy, fermented side dish made with Napa cabbage, daikon radish, and Korean red pepper powder. It's rich in gut-healthy probiotics and perfect for those following a low-carb or ketogenic diet.
Prep Time 1 hr
Total Time 5 d 1 hr
Course Side dish, appetizer, condiment.
Cuisine Korean cuisine.
Servings 4
Calories 47 kcal


  • 1 Medium Napa cabbage, Cut into 2-inch pieces
  • 1 Medium daikon radish Peeled and sliced into thin rounds
  • 3 tablespoons Korean red pepper powder
  • 2 tablespoons Fish sauce
  • 2 teaspoons Sea salt
  • 4 Green onions Chopped
  • 1 tablespoon Grated ginger
  • 4 Cloves garlic Minced
  • ¼ cup Asian chives Chopped
  • 1 Small jicama Peeled and sliced into thin rounds


  • In a large bowl, combine the cabbage and daikon radish. Add sea salt and massage the mixture for 10 minutes until the vegetables release their juices.
  • Make a paste with the Korean red pepper powder, fish sauce, grated ginger, and minced garlic in another bowl.
  • Add the paste to the vegetable mixture and mix well.
  • Add the chopped green onions and Asian chives to the mixture and mix again.
  • Transfer the mixture to a fermentation vessel and press down firmly. Leave about an inch of space at the top of the vessel.
  • Cover the vessel with a lid and place it in a cool and dark place for about 5 days to ferment.
  • Check the kimchi every day to ensure it is fermenting properly. You may need to "burp" the jar by opening the lid to release any gases that have built up.
  • After 5 days, taste the kimchi to ensure it has the desired level of sourness. If it is not sour enough, continue fermenting for another day or two.
  • Once the kimchi is ready, transfer it to the refrigerator to store. It can last for months to a year.


This keto kimchi recipe is a delicious and healthy way to add flavor to your meals. The fermented cabbage and daikon radish are low in carbs, high in fiber, and packed with gut-healthy probiotics. The spice level can be adjusted to your liking by changing the fermentation time. Enjoy it as a side dish, or use it to flavor your favorite words!
Calories: 47 kcal Total Fat: 0.3 g Saturated Fat: 0.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 727 mg Total Carbohydrates: 9.2 g Dietary Fiber: 3.8 g Sugar: 3.6 g Protein: 3.3 g
These nutrition facts are based on the ingredients listed and the serving size assumption. Precise nutrition information may vary depending on the ingredients and preparation method used.
Keyword keto, kimchi, fermented, probiotics, low-carb, spicy, Korean, side dish.

Step 1: Preparing the Napa Cabbage

Let’s discuss the first step in making a delicious batch of Kimchi – preparing the Napa cabbage! First, grab that beautiful Napa cabbage and cut it into bite-sized pieces around 2 inches long. Now, I know what you’re thinking – “how do I cut this cabbage properly?”. No worries, my friend! You only need to chop off the bottom and slice the cabbage lengthwise. Then, slice it into those bite-sized pieces we talked about earlier.

Now that you’ve cut your cabbage, it’s time to prepare it for fermentation. The key here is salting the cabbage. Why do you ask? Well, salting the cabbage helps to draw out the excess water, which creates a more concentrated flavor and texture in your Kimchi. To do this, sprinkle sea salt over the cabbage and massage it into the leaves. Keep massaging for about 10 minutes or until the cabbage starts releasing its juices.

And speaking of massaging the cabbage, let’s talk about that for a sec. Massaging the cabbage is a crucial step in the kimchi-making process. Not only does it help to release those delicious juices we talked about earlier, but it also helps to tenderize the cabbage and make it easier to eat. So go ahead, get in there with your hands, and work that cabbage. Your taste buds will thank you later!

Step 2: Preparing the Vegetables and Spices

All right then! Let’s start the business and prepare our veggies and spices for this amazing kimchi recipe. Here are the ingredients that we’ll need for this step:

  • 1 medium daikon radish, peeled and sliced into thin rounds
  • 1 small jicama, peeled and cut into thin strips
  • 4 green onions, chopped
  • 1 tablespoon grated ginger
  • 4 cloves garlic, minced
  • 1/4 cup Asian chives, chopped
  • 3 tablespoons Korean red pepper powder
  • 2 tablespoons fish sauce
  • 2 teaspoons sea salt

First up is the daikon radish and jicama. The jicama is a root vegetable commonly used in Latin American cuisine and adds a refreshing crunch to the Kimchi. We’ll need to peel it and slice it into thin strips. Next, we have the green onions we’ll need to chop up. And then there’s the ginger and garlic, which we’ll need to grate and mince. Finally, we have the Asian chives, which we’ll need to chop into small pieces.

Now, let’s talk about the health benefits of the spices and vegetables used in this recipe. The daikon radish and jicama contain fiber and are low in calories, making them great for digestion and weight management(1). Green onions are also a great source of vitamin C, fiber, and other essential nutrients like vitamin K and folate(2). Garlic has been used for centuries for its medicinal properties and is known to have anti-inflammatory and antibacterial effects(3). Ginger is also known for its anti-inflammatory properties and has been shown to help relieve nausea and digestive issues(4).

And last but not least, the Korean red pepper powder (gochugaru) adds a spicy kick to the Kimchi and is packed with vitamins A and C. All in all, this recipe is not only delicious but also packed with health benefits.

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Step 3: Making the Spicy Paste

Alright, it’s time to add some heat to our Kimchi with the spicy paste. Here’s what we’ll need for this step:

3 tablespoons Korean red pepper powder (gochugaru)

2 tablespoons fish sauce

1 tablespoon sugar***

1 tablespoon minced garlic

1 tablespoon grated ginger

***While some versions of Kimchi do include sugar as an ingredient, it may not be appropriate for those following a strict keto diet. In this case, you can substitute the sugar with a keto-friendly sweetener like stevia, monk fruit sweetener, or erythritol. These sweeteners are low-carb and won’t spike your blood sugar levels. Alternatively, you can omit the sweetener altogether if you prefer your Kimchi to be less sweet.

Mix the Korean red pepper powder, fish sauce, keto-friendly sweetener, minced garlic, and grated ginger until it forms a paste in a small bowl. The gochugaru will give the paste a deep red color and a spicy kick. The fish sauce adds some umami flavor and saltiness. At the same time, the keto-friendly sweetener helps balance the heat without adding extra carbs. And, of course, the garlic and ginger add some different flavors and health benefits.

Now, let’s make the paste. Mix the Korean red pepper powder, fish sauce, sugar, minced garlic, and grated ginger in a small bowl until it forms a paste. The gochugaru will give the paste a deep red color and a spicy kick. The fish sauce adds some umami flavor and saltiness, while the sugar helps balance the heat. And, of course, the garlic and ginger add some extra flavor and health benefits.

Korean red pepper powder is tasty and loaded with nutrients that can benefit your health. This spice is rich in vitamins A and C, essential for maintaining a healthy immune system and promoting healthy skin. In addition, it contains capsaicin, a compound with anti-inflammatory and pain-relieving properties. Adding this paste to your Kimchi enhances the flavor and provides your body with a healthy dose of nutrition.
So, if you want to spice up your meals while improving your overall health, look no further than Korean red pepper powder. Whether adding it to your Kimchi or other dishes, this versatile spice is a great way to add flavor and nutrition to your low-carb diet.

Step 4: Mixing and Fermenting the Kimchi

Now that we’ve got all our ingredients ready, it’s time to mix everything and start fermenting our delicious Kimchi! First, we must take the Napa cabbage we prepared earlier and rinse it thoroughly to eliminate the salt. Then, we must squeeze out as much water as possible from the cabbage and put it in a large mixing bowl.

Next, we’ll add our daikon radish, green onions, ginger, garlic, Asian chives, and jicama to the bowl. We’ll mix everything until it’s evenly distributed. And now, the best part is to add our spicy paste! We’ll pour it over the cabbage and veggies and mix everything until coated with the paste.

Once everything is mixed, we must transfer it to a jar or container suitable for fermenting. It’s essential to press the Kimchi firmly into the container. Hence, there are no air pockets, which can affect the fermentation process. Then, we’ll cover the container with a lid and leave it to ferment at room temperature for about 2-5 days, depending on how sour and funky you like your Kimchi. The longer you ferment it, the worse it will become. Remember to burp the container daily to release any gas buildup. After fermenting, we can store the Kimchi in the fridge, which will continue to ferment slowly.

Fermenting the Kimchi is essential because it allows the bacteria in the cabbage and spices to break down the sugars and create that tangy, sour flavor we all love. Fermentation has been shown to have numerous health benefits, such as improving digestion and boosting the immune system. Just be sure to use a clean and sterile container to prevent unwanted bacteria from growing. And when storing the Kimchi, use a container with an airtight lid to prevent odors from escaping into your fridge!

Step 5: Enjoying the Keto Kimchi

We’ve made the final step: enjoying the delicious keto kimchi we’ve worked so hard to create! But what’s the best way to eat it? Well, there are so many ways to incorporate Kimchi into your meals. For starters, you can enjoy it as a side dish to add flavor and nutrition to your meal. It pairs well with grilled meat, stir-fries, or even scrambled eggs. You can also use it as a topping for salads or soups for an added spicy kick.

Kimchi is an excellent addition to your meal plan if you’re on a low-carb diet. It’s naturally low in carbs and high in fiber, which can help you feel fuller for longer and prevent overeating. It contains vitamins and minerals like vitamins C, K, and potassium. If you’re looking for pairing ideas, try pairing Kimchi with other low-carb foods like grilled chicken or fish, roasted vegetables, or avocado. You can use it as a condiment on a low-carb sandwich or wrap.

Lastly, it’s important to note that Kimchi is a fermented food containing beneficial bacteria that can help support a healthy gut. So not only is it tasty and low-carb, but it’s also suitable for your digestive system. Store it in an airtight container in the fridge to keep those beneficial bacteria alive and well. Enjoy!

Frequently Asked Questions About Kimchi on a Keto Diet

Image by jcomp on Freepik

Is Kimchi good for the keto diet?

Kimchi is an excellent addition to a keto diet because it’s low in carbs and fiber. It also contains vitamins and minerals, including vitamins C, K, and iron. Plus, the probiotics in Kimchi can help support a healthy gut, which is essential for overall health.

Will Kimchi ferment without sugar?

Yes, Kimchi can ferment without sugar. While traditional kimchi recipes often call for sugar, it’s unnecessary for fermentation. Instead, you can use keto-friendly sweeteners like monk fruit or stevia to add sweetness to your Kimchi.

Is Kimchi considered low-carb?

Yes, Kimchi is considered low-carb. Most kimchi recipes contain less than 5 grams of net carbs per serving(5), making it an excellent choice for anyone following a low-carb or keto diet.

Does kimchi burn belly fat?

While no magic food can burn belly fat, Kimchi may be helpful for weight loss in general. Its low-calorie, high-fiber, and probiotic content may help reduce inflammation, improve digestion, and boost metabolism, contributing to weight loss.

Who should not eat Kimchi?

Kimchi is generally safe for most people, but some exceptions exist. Suppose you have a history of digestive issues or food allergies. In that case, you should talk to your doctor before adding Kimchi to your diet. Additionally, if you’re on a low-sodium diet, limit your kimchi intake, as it can be pretty salty.

Does kimchi spike insulin?

Kimchi is a low-glycemic food, meaning it doesn’t cause a rapid spike in blood sugar or insulin levels(6). This makes it an excellent choice for anyone looking to regulate their blood sugar levels or maintain ketosis.

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So there you have it, folks! A low-carb diet can benefit from weight loss to improved blood sugar control. And adding keto-friendly foods like kimchi to your diet can make it even more delicious and satisfying.

Kimchi is the perfect addition to a keto or low-carb diet with its low-carb and high-fiber content. And with this easy and delicious recipe, you can make your own spicy and flavorful kimchi at home. It adds excitement to your meals and is packed with nutrients and probiotics to support your overall health.

So if you want to spice up your low-carb diet, try this keto kimchi recipe. Your taste buds (and your gut) will thank you!


(1) What Is Daikon Radish Good For? Nutrition, Benefits & Recipes

(2) Green Onion Nutrition Facts and Health Benefits – Verywell Fit

(3) Garlic: Proven health benefits and uses – Medical News Today

(4) Ginger Benefits | Johns Hopkins Medicine

(5) Korean Kimchi (Net Carbs) Calories, Carbs & Nutrition Facts

(6) Beneficial effects of fresh and fermented kimchi in prediabetic individuals

Joseph Emb
Hi there! I'm Joseph Emb, a nutritionist and certified personal trainer passionate about helping people reach their health and fitness goals. With over ten years of experience in the health and wellness industry, I've accumulated a great deal of knowledge that I love to share with my readers. I have a degree in exercise science and am proud to have been featured in reputable publications such as Men's Health and Women's Fitness. My goal with my blog is to inspire and empower others to take control of their health and live happier healthier lives.