Kimchi in 24 hours! No Sugar & Starch by Keto Asian Flavours - FoodSocial (2024)

2 hours and 30 minutes

24 hours

Difficulty:

Intermediate

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Serves: 8-10

• 2 lbNapa (Wong Bak) Cabbage
• 25 gramKosher Salt
• 100 gramKorean Radish (Mu), julienned (or daikon)
• 100 gramGreen Onion (Scallion), chopped
• 80 gramOnion, chopped
• 80 gramCarrots, julienned
• 50 gramAsian Chives (Chinese Leeks), chopped into 2 inch pieces
• 45 gramGarlic, minced
• 15 gramGinger Root, grated or finely minced
• 30 gramGochugaru (Korean chili pepper flakes), adjust to taste
• 25 gramAllulose, powdered, adjust to taste (or sweetener of choice)
• 50 gramFish Sauce, Red Boat brand
• 20 gramShrimp Paste, adjust to taste (fermented shrimp sauce)
• 15 gramDried Shrimp, minced
• 1Probiotic Capsule, 30+ billion CFU, optional
• 160 gramWater
• 3 gramSodium Alginate, see notes

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Remove the outer layer of the napa cabbage. Cut lengthwise through the core and then cut in half. Trim the core, if desired.
2. In a large mixing bowl, rinse the napa cabbage in cold water and gently separate the layers to clean between each leaf. Dry the napa cabbage in a salad spinner or colander, if desired.
3. Salt each layer with Kosher salt and let rest on the counter or the fridge for 2 hours.
4. Meanwhile, prepare the herbs and vegetables. Set aside in a large mixing bowl.
5. Wash the napa cabbage in cold water to rinse off the salt, and then dry using a salad spinner or colander.
6. To the herbs and vegetables, add in red the pepper flakes, powdered allulose, fish sauce, fermented shrimp sauce, dried shrimp, and probiotic capsule.
7. Add the water and sodium alginate to a compact blender. Blend until thickened and add the mixture to the other ingredients. Please read note for substitution options.
8. Mix all the ingredients together to make a thick paste. Cover each layer of the Napa cabbage with the paste. Fold in half and then transfer to the inner pot of the InstantPot. Scrape and use all of the leftover paste.
9. Close the Instant Pot lid and choose the Yogurt function. Set it to “Normal" for 24+ hours with the quick release button clicked into “vent” position. My personal preference is 36 hours fermentation, but 24 hours is my recommended minimum time if time does not permit.
10. At 12 hours, open the Instant Pot lid and turn the napa cabbage with a tong. Close the lid again with the quick release button clicked into “vent” position. Continue to ferment until the end of the cycle.
11. Turn off the Instant Pot and remove the kimchi. Cut into 2” inch pieces just before serving. Transfer the kimchi to a clean jar or container. Store and refrigerate the kimchi for 2-3 weeks. Enjoy!

Notes

If skipping probiotic capsules and Instant Pot method, fermentation time might need to be longer depending on room temperature. Kimchi will continue to ferment in the fridge. // Traditionally, cooked glutinous rice flour and sugar is used to help with the fermentation process. The stickiness of the glutinous rice flour also helps to adhere the paste to the leaves. In my recipe, I used sodium alginate because it does not leave a slimy texture. Gum arabic, guar gum, xanthan gum can also be used, but the texture might be noticeable. // Sodium alginate is my go-to ingredient to replace cornstarch and rice flour. I have used it to make keto gravy and have only received positive reviews. // This recipe can be easily doubled and can fit a 6 quart Instant Pot to the max line.

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About This Recipe

CoconutFree DairyFree EggFree GAPS GlutenFree Keto NutFree Pescetarian Salads SideDishes SugarFree