Are you starting on a Keto diet but find it hard to resist to eat the foods you used to? If you are a Filipino on a Keto diet who loves Kimchi, I think this blog will be really helpful for you.
Kimchi is a Korean cuisine. It’s a known staple banchan or side dish for Koreans. Kimchi a mixture of salted and fermented vegetables.
Why are we adding Kimchi to our Keto diet?
In the Philippines, the famous fermented vegetable is called Atchara (Papaya Relish). Well, I’m not really sure on the other parts of the country because I grew up in Southern part of Luzon. The thing about Atchara is that, it is so sweet for me and while I’m on Keto diet, I don’t really want to devour on such sweet foods to trick my mind that I don’t need sugar. So, even though I could probably make substitution to create our Pinoy fermented veggies (Atchara), I’d rather not. Also, I prefer Kimchi more because of it’s bursting flavors of tangy, sour, salty and spicy. It’s a whole lot of experience in my tongue and let me add that if you’re eating kimchi, you’ll probably eat more because it will give you the appetite. Ever since I’ve known that Kimchi has probiotics and it aids in digestion, it became a staple in my household. I mean, it’s veggies. It doesn’t add too much calories in your diet than drinking probiotic drinks, right?
Now let’s go back and talk about Kimchi. It has a lot of benefits, some of those includes:
- Lowering risk of heart disease
- Control of blood sugar in relation to diabetes
- Weight loss
- Improve digestion
- Promote skin health.
- Increased antioxidant status
- Protection from asthma
- Anti-aging properties
- Anti-cancer benefits
- Protection from atherosclerosis
- Anti-constipation effects
- Colon health promotion
- Brain health promotion
- Skin health promotion
Too many, right?
Yes, so here I am. I will teach you to create your own Keto Kimchi. The ingredients are all found available in the Philippines. I’ll also let you know where to find them.
KETO NAPA CABBAGE KIMCHI RECIPE
Tips: Please read this before making this recipe.
- Do not use “iodized salt” because it will give you a metallic taste. I got ours in Robinson’s Supermarket. The label says “Rock Salt” and that’s it.
- Rice flour is a carb. Yes, I know. Three tablespoons of it will give you 24g of carb. Will you eat the 2.5 kilograms of Kimchi that you’re about to make in one sitting? The answer is NO, unless you eat like a dinosaur so, just make a room for that into your carb goal for a day. It will also ferment and create probiotics which will help in digestion. Strict Keto dieters, relax your opinionated sassinezz, all right?
- I bought my Gochugaru from a Korean store (KosneyLand) in Shangrila Plaza Mall. I’m sure there’s one in almost all of Korean stores in Metro Manila but if there’s none in your area, try to buy online in Shopee or Lazada.
- I also bought my Daikon or Korean radish in Marketplace. Robinson’s Supermarket used to have one but these days, they don’t have it. I know S&R has those Daikons too. If you want to substitute our local radish or labanos, I’d like you to know that yes, you may do that but, bear in mind that Daikon radish is more on a sweeter side than our labanos, which is in more spicy side.
- Prepare your ingredients first before starting. Make it a habit.
- Wash of your napa cabbage or pechay Baguio before slicing them.
- When mixing the salt to the napa cabbage, do not over mix and do not crush them. You won’t like them bruised and mushy.
- You could use a basin or whatever you have for the soaking process. Just make sure the container is clean and big.
- While waiting for the napa cabbage to set, you can do the porridge and blended mixture, multitask to save time.
- To know that the napa cabbage is ready, just take the end piece, the white part (are you with me here?) and just break in between your fingers it should create a crunchy sound when you do that and also they should reduce in size as well, not too much but you’ll certainly notice that.
- Allow the napa cabbage to drain really well. I let mine draining for 3omin or so.
- Use gloves when mixing the Gochugaru because not only it will make your hands red orange but it might also hurt your hands because Gochugaru is no joke, it is really spicy.
- The recommended brand of Kimchi here in the PH for Keto Dieters is called Bambi. It has a green packaging. But, it’s more on expensive side and also just trust your judgments with the ingredients. I think I just spent about 250Php in making this That’s why I opted to just create our own Keto Kimchi.
- If you’re planning to store your Kimchi in your fridge, make sure you’re putting it in an airtight container and a cling wrap in the top of it will help to mask the kimchi smell.
- I hope this will be helpful.
Cut and Soak
- 2 large Napa Cabbage/ Pechay Baguio (About 1 kilo or 2.2 lbs)
- 4 L of water
- 250 grams of course Sea salt or Rock salt
- 3 tbsp Rice flour or Malagkit
- 300 ml water
- 1 white onion
- 1 tbsp Erythritol
- 1 whole glove of garlic
- 1 tbsp ginger
- 1 tbsp fermented shrimp
- 2 tbsp fish sauce
- 1 cup shredded Daikon or Korean radish
- sliced green onions (depends on your likeness)
- 10 tbsp of Gochugaru or Korean Spicy Powder
- 1/4 cup of Sprite Zero (optional)
Make the Porridge
- Cut the Napa Cabbage in 4 parts vertically. Slice them in adequate squares, depends on your preference.
- Take 50 grams of rock salt and just sprinkle and mix it to the sliced napa cabbage.
- Prepare the 4 Liters of water in a big container, Dissolve the 200 grams of rock salt on the water before soaking the napa cabbage. Soak for 1-2 hours.
Make the Blended Mixture
- Put 300 ml of water in a pot together with the 3 table spoons of rice flour or malagkit. Stir in the pot while it’s cold then bring to boil in low heat. You’ll know when it’s ready when the mixture is thick. Set aside and let cool.
Mix all together.
- Get your blender. Blend in onion, garlic, ginger with fish sauce, fermented shrimp and sugar. I also thrown in 1/4 cup of Sprite Zero to add some liquid so it would blend well. Set aside.
- After an hour or so, drain the napa cabbage and rinse it in the water thoroughly. Drain it really well.
- Get your large air sealed container. Put in the porridge mixture, the blended mixture, Gochugaru or Korean Spicy Powder, sliced green onions, shredded Korean radish or Daikon. Mix them. Gradually add the napa cabbage in the container while making sure to smother the “sauce” to each part of napa cabbage.
- Let it in the counter for 12 hours, depending in the weather. If it’s too hot just let it out for a few hours but they say if it’s cold Korean let it for 3 days over their kitchen counter.
- Let it ferment in the fridge for 3 days. You’re done.