Kimchi with red cabbage and brussels sprouts (recipe)
| Kimchi with red cabbage and brussels sprouts (recipe) | |
|---|---|
| Name | Kimchi with red cabbage and brussels sprouts |
| Ingredients | Red cabbage • Brussels sprouts • Carrots • Gingerroot • Garlic cloves • Green onion • Kosher salt • Crushed red pepper flakes • Anchovy fillets • Fish sauce • Rice vinegar • Sugar |
| Preptime (in hours) | 1.5 |
| Totaltime (in hours) | 1.5 |
| Keto friendliness | Keto friendly |
| Calories | 6.8 |
| Fat | 0.1 |
| Protein | 0.3 |
| Carbohydrate | 1.4 |
| Fiber | 0.3 |
| Net carbohydrates | 1.1 |
| Sugar | 0.6 |
| Saturated fat | 0 |
| Cholesterol (mg) | 0.2 |
| Sodium | 754.8 |
| Servings | 48 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Kimchi with red cabbage and brussels sprouts (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Kimchi with red cabbage and brussels sprouts (recipe) image(external)
Recipe instructions
- Using a mandoline, slice Brussels Sprouts and carrots, using a cut-proof glove for safety.
- Dissolve salt in a large bowl with 5 cups of warm water. Add cabbage, Brussels Sprouts, carrots, and green onion to the bowl and soak for 1 hour.
- While the vegetables are soaking, prepare the chili paste. In a large bowl, stir together 1/4 cup water, rice vinegar, fish sauce, and sugar. Add chili flakes, ginger, garlic, and anchovies and blend thoroughly.
- Drain vegetables using a sieve set over a bowl, reserving brined juices.
- Add drained vegetables to the bowl with the chili paste and mix well to coat. Pack into glass jars (an old pickle jar works perfectly for this).
- Pour some of the reserved brine into the bowl with the chili paste residue. Mix to capture leftover seasonings, and pour chili-brine into the jar. Cover and let stand at room temperature overnight. Refrigerate and eat within 1 week.
Food tags
Korean, Asian, For Large Groups,
Kimchi with red cabbage and brussels sprouts (recipe) details
Time:
Prep Time in Hours and Mins:1H30M
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Contributors: Prab R. Tumpati, MD
