Making kimchi at home is super easy. For my version, I used ingredients found in my everyday pantry, and a method to speed up the fermentation time. This recipe is just like store bought, if not better!

Written Recipe: [ Ссылка ]

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I started making my own after being disappointed with sugar-free kimchi from whole food stores. It always lacked flavour and was never spicy enough for me.

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 for the same purpose, minus the noticeable, slimy texture that xanthan gum or guar gum tends to create. Out of the three gums, gum arabic might be the best solution if sodium alginate is not available.

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: [ Ссылка ]

Where To Buy:

Cuisinart salad spinner:
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Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 qt
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Keystone Pantry Allulose Powder – 20 LB Bag – Low-Calorie Sugar Substitute – Gluten & Soy Free – Zero Net Carb Sweetener
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Sodium Alginate - Food Grade - 4 OZ
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Pure Sodium Alginate - Food Grade, 4 OZ
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Pure Sodium Alginate - Food Grade, 16 OZ
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Keto Asian Flavours Patreon Page:
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#keto #kimchi #ketoasianflavours

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