The bacteria in fermented foods adjust your appetite, thus reducing your cravings for sugar and refined carbohydrates, which in turn is good for weight loss! . Kimchi, as a fermented food with an extremely long history, is rich in vitamin C, vitamin B, vitamin K. It is also a source of iron, copper and A quality source of calcium, magnesium and other minerals. Eating kimchi fights inflammation, strengthens bones and promotes a healthy circulatory system.
Homemade kimchi replaces sugar with apples and pears for a healthier, low-carb, ketogenic-friendly alternative.
The most important thing you can do is to make sure that you have the right tools to do it.
|Half a root (medium size)|
|Half (medium size)|
|1 (medium sized)|
|Large quantities (for marinades)|
|half of sth|
Homemade sugar-free kimchi｜Ketogenic and low-carb method
White radishes cut into strips, cabbage torn into small slices, cucumber sliced, washed and salted with plenty of salt out of the water, about 2 hours.
Wash the pickled vegetables several times with potable water and reserve (the saltiness will still be enough after washing, so no need to add salt afterwards), thinly slice the apples and pears, and cut the peppers and pickles into small pieces.
Pickle jar bottom first layer of apples a layer of pears, and then put in 1/3 of the vegetables, evenly sprinkled with 1/3 of the millet pepper bell pepper; then lay a layer of apples a layer of pears, put in 1/3 of the vegetables, evenly sprinkled with 1/3 of the millet pepper bell pepper; again, and finally the top layer of apples a layer of pears.
Add 250ml of white vinegar, and then add the drinking water to soak the vegetables to the height (it’s better to add the two after mixing) and put it in the refrigerator.
⚠️Because the portion is small, the marinade will be ready to serve after 24h.
⚠️ Each serving is recommended to use clean and waterless chopsticks to put out a small dish, cover the bottle and continue to refrigerate, do not repeatedly clip it.
I’m not sure how long it will keep ⚠️ for, but I’m used to marinating in small portions and serving within 10 days.
I’m not sure how long you can keep it, but I’m used to making it in small portions, within 10 days of serving. ⚠️ Don’t boil water and add vinegar and water directly because I cook directly from Dinghu Mountain Spring drinking water, and I haven’t had any bitterness from white radishes when I’ve used cold water, so I’ll keep it simple