Make KIMCHI in 24 hours! No sugar or starch | Keto friendly

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: foodsocial.io/...
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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: foodsocial.io/...
Where To Buy:
Cuisinart salad spinner:
amzn.to/3Pbugbp
Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 qt
amzn.to/43X8eNB
Keystone Pantry Allulose Powder - 20 LB Bag - Low-Calorie Sugar Substitute - Gluten & Soy Free - Zero Net Carb Sweetener
amzn.to/3kGanfQ
Sodium Alginate - Food Grade - 4 OZ
amzn.to/2TZ3b19
Pure Sodium Alginate - Food Grade, 4 OZ
amzn.to/3x4WUi2
Pure Sodium Alginate - Food Grade, 16 OZ
amzn.to/2RtBvjs
Keto Asian Flavours Patreon Page:
/ ketoasianflavours
#keto #kimchi #ketoasianflavours

[@sanaghafoor84]

Loving this style Of videos with just the written instructions and no voice over. Great recipe too ❤

[@Metqa]

I've been searching around for a way to make kimchee without the rice flour. Thanks.

[@KetoAsianFlavours]

You are so welcome! Hope you’ll like it!

[@pattishanks3788]

I’ve never had Kimchi! This looks so tasty, I might have to shop for the shrimp ingredients and give it a try. Thanks for the great instructions.

[@KetoAsianFlavours]

Asian grocery stores will have them. Shrimp sauce is in the sauce/paste aisle and dried shrimp is in the refrigerated section.

[@aquatic_donut]

Lol, if you've never had kimchi, I recommend buying some premade to taste it first. It's pungent and delicious but not to everyone's taste.

[@cmthomas07]

@@aquatic_donut That’s true!

[@songindarkness]

Thank you, I’ve been wondering how to make kimchi without rice flour. Not Korean but I love Kimchi! I don’t have an instant pot but hopefully it will work. I haven’t been able to find a kimchi in a shop in the UK without sugar as one of the listed ingredients even in the best Asian supermarkets, it’s very annoying. Thanks for this!

[@rachelseo319]

Hi! I blend radish (white long round one) with onions and some fish stock. That’s how you get the sweetness. More onions or more radish. Even the monk fruit sugar works as it does not spike insulin.

[@shells.sllehs]

Mmm Ann!! This looks wonderful. You always make such amazing food that is healthy for everyone!

[@KetoAsianFlavours]

Thanks, Shelley! Always a pleasure to share these delicious creations!

[@suitangi2161]

couldn't agree more，cheerios

[@kimberlygoodwin8500]

Wow! That looks beautiful!

[@KetoAsianFlavours]

Thank you!

[@LaCheshireChat]

I don't have an Instapot, nor the sodium alginate, (I used agar, as per your notes,) but used the recipe to make it Keto, adding in some pickled turnip as no Daikon either! I'm using my large sauerkraut crock, which has two half-moon ceramic weights and a grooved waterlock in the top where the ceramic lid sits. I'm really looking forward to it! Thank you kindly for the recipe!

[@hallowbe]

How was it without the instapot?

[@LaCheshireChat]

@@hallowbe Delicious! We're still enjoying it as I made a LOT! 😂

[@asumi209]

You are a genius

[@KetoAsianFlavours]

Ahhh nothing to do it at all!

[@ConnorLeader-c1x]

I make kimchi without rice flour tastes so fresh even when fermented witch i prefer 😊❤

[@stephaniepotts9410]

Brilliant using the sodium alginate in the paste for the starch. Never would have thought to use the Instant Pot. I have all the ingredients and was about to make some based on a traditional Korean recipe, but I'll try this. I want to make mine presliced (Mak Kimchi) rather than the quartered. Would timing be any different in the Instant Pot? I know the whole kimchee is made to last longer.

[@KetoAsianFlavours]

I would keep the same incubation time. Will you be using probiotic capsule? Let me know how you like it! This recipe calls for a bit more paste because I like to use the paste for other dishes. This also depends on how well the napa cabbage is dried. Have fun and please update me!!

[@mukeshpatel-gj4sd]

Can I use any cabbage and veg as we don't have these where I live and no koren stotr or Chinese store here ///// can I use any veg please let me know

[@kubracik20]

I live in Turkey can I use another type of cabbage😭🙏🏻

[@jasminegonzalez2007]

Thank you

[@LarryFournillier]

Great stuff!! 👍🏽

[@monalee7687]

That looks awesome. Question: why did you use a probiotic capsule? Is it because you want specific strains that are usually not present in kimchi? I hope this doesn’t sound like a negative comment. I’m genuinely curious because I have never seen anyone in Korea make kimchi with a starter culture. Also curious if the flavor is different 😊

[@nurain902]

Hi miss is the probiotic capsule is important in this recepis? Or i can do it without probiotics... Please help me

[@jasminegonzalez2007]

This is a fermented food that isn't being made with the natural process of fermenting over days, probiotic powder more than likely necessary.

[@calaicastro8637]

I am looking for a Low Carb Kimchi Recipe and glad that i found your page. Would like to ask where did you buy the sodium alginate?. Thank you. From Manila, Philippines

[@cmthomas07]

Amazon.

[@yewenyi]

Can you do it without the shrimp products? I am allergic to shrimp.

[@official.mikilio]

Use salt

[@yewenyi]

@@official.mikilio thanks.

[@myhomecookingrecipes7839]

Wow super

[@user-qy5jk7tv8y]

It looks delicious, but it's quite different from authentic Korean kimchi. Koreans don't use carrots, dried shrimp, and a probiotic capsule when making cabbage kimchi. Kimchi makes probiotics by itself during fermentation process. Furthermore, that shrimp paste looks very Chinese to me. I understand it's very hard to get Korean ingredients outside Korea, but we(Koreans) use 새우젓(salted shrimp) when we make kimchi.

[@KetoAsianFlavours]

Thank you for your comment, but my channel is based on keto Asian flavours, where I mimic authentic taste with healthier options, without claiming it my title or description as authentic. Especially, for recipes that is not part of my culture. I am Vietnamese & Chinese, and I like to use similar tasting ingredients to mimc the traditional ingredients. As long as it tastes similar and I can offer my keto followers the nostalgia when eating it, that’s all that matters. I own a huge collection of cookbooks by chefs and have researched so many kimchi recipes before I created this recipe for my dad to enjoy (he is a diabetic), including Maangchi’s 26m viewed video, and she uses carrots. I have tried kimchi without carrots, and I prefer it with carrots. It adds texture and colour. As for the probiotic capsule, I listed as an optional ingredient. I KNOW traditionally, you don’t use it…but that’s where my creativity came to play.

[@DewiRina-h2y]

hmmm still there is a sweetener

[@Shelle200]

Quick question can you make turnip cake with bamboo flour? I've been really craving some.

[@urielwong]

👍👍🙏

[@official.mikilio]

Why? Kimchi is already Keto after fermenting!

[@KetoAsianFlavours]

There’s no proof how much sugar and starch is left…and why not? Making food from scratch can be fun. Why do people make their own cheese?

[@official.mikilio]

@@KetoAsianFlavours Wouldn't this be inferior in nutrition because it's not actually fermented? Maybe I'm wrong.

[@KetoAsianFlavours]

@@official.mikilio This kimchi recipe is fermented. You can basically ferment any vegetables with just water and salt. It varies from a few days to three months, or more. It depends on temperature, the type of vegetable, and a few other factors. Typically, homemade traditional kimchi requires 4-10 days on the counter to ferment in room temperature (68°F - 74°F). With the Instant Pot, it speeds up the process because we are using the yogurt function set to “Normal”, where the temperature is warmer at 96.8°F - 109.4°F (36 °C - 43°C). Warmer temperature will help speed up bacteria growth, which will help ferment quicker. In addition, salt and other fermented products (fermented fish sauce and shrimp sauce) are helpful ingredients for fermentation. It provides an acidic environment for bacteria to multiply. If there’s bubbling, that’s a sign that it’s fermenting. This is why I showed the bubbles at 3:58 in the video. The kimchi will also continue to ferment in the fridge.

[@official.mikilio]

@@KetoAsianFlavours Thank you for clarifying, that wasn't quite obvious to me

[@umustbkrayze]

is there a vegan version of this for those allergic to shrimp? or substitution to shrimp and how much to use? thank you

[@mystarling2123]

Looked good until you added the fish sauce n shrimp....

[@KetoAsianFlavours]

You know traditional kimchi has fermented fish and shrimp products, right? If you are not into authentic tasting recipes, this channel is not for you.