Servings: 6 servings
Calories: 72kcal
Ingredients
- 1 small head napa cabbage (about 1 1/2 pounds) leaves separated
- 2 tablespoons coarse sea salt for salting
- 2 tablespoons gochugaru
- 2 tablespoons fish sauce
- 1 tablespoon allulose
- 4 cloves garlic minced
- 1 teaspoon grated ginger
- 3 scallions cut into 1-inch pieces
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
Instructions
- Cut the cabbage leaves into bite-size pieces. Toss with the coarse salt and let them sit for 30 minutes, tossing once halfway through.
- Rinse the cabbage well two or three times to remove the salt, then drain thoroughly.
- Mix the gochugaru, fish sauce, allulose, garlic and ginger into a paste.
- Toss the cabbage and scallions with the paste until evenly coated.
- Drizzle with sesame oil, sprinkle with sesame seeds, and serve immediately.
Notes
Geotjeori is meant to be eaten fresh, within a day or two. After that, it begins to ferment and taste more like regular kimchi, which is also delicious.
Chef's Tip: Taste a piece of cabbage after rinsing. It should be lightly seasoned; if it is too salty, rinse again.
Keto Swap: Geotjeori normally includes sugar or plum syrup to balance the chili. Allulose works perfectly.
Success Tip: Use the inner, tender yellow leaves of the cabbage for the sweetest, crunchiest salad.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 72kcal | Protein: 3g | Fat: 3g | Fiber: 3.8g
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