Pickles make everything taste better! Sweet, tangy, and salty keto Korean pickles are full of natural crunchy goodness that you can make in your own kitchen. They go great with just about any dish and add an extra pop of flavor to your meal. Best of all they are keto low carb and sugar free!
My whole family including my two kids are obsessed with pickles!
They love all kinds of pickles including, traditional cucumber pickles, Japanese style pickles, and these Korean pickles. They’ll even eat spicy ones on occasion.
Since pickles are so popular in my house, I decided to start making our own to prevent my family from consuming additives, such as coloring and preservatives, found in some store bought pickles.
These Korean soy sauce pickles, also known as jangajii, are a type of banchan (side dish) and made by pickling different types of crunchy vegetables together. They’re the perfect balance of all flavors and makes for a perfect keto low carb side dish!
You can also use the marinade for a Korean barbecue dipping sauce since the taste is very similar to chadol sauce used for dipping sliced brisket in.
If you do decide to use this for a dipping sauce, we would recommend omitting the water for a bolder taste.
If pickles are your thing, make sure to check out our other keto, low carb, and sugar free pickle recipes:
What are keto Korean pickles?
Unlike cucumber pickles, these pickles are made with the addition of soy sauce and monkfruit. They also don’t require canning and can be eaten the next day.
How long before these Korean pickles are ready to eat?
These pickles are delicious and ready to eat the next day but they do get better the longer they marinate. I find that they are best after a full two days.
What kind of other vegetables can I use?
You can use any type of vegetables, but I do find that crunchy ones work best.
How do you store and how long do these keto pickles last?
Store these Korean pickles in a covered container in the refrigerator. They can last for up to one month, if not longer.
What do I do with the leftover pickle juice?
The leftover juice is great as a dipping sauce for Korean BBQ or use for cooking such as flavoring cauliflower rice.
Now, if you’re ready let’s get pickling some keto Korean pickles!
- Prepping Time 5M
- Pickling Time 24H
- Total Time 24H5M
- Net Carb/Serv ~2g
- Servings 10-12
1) Gather all the ingredients.
2) In a stovetop pot, add water, white vinegar, Monkfruit, Soy Sauce, and bring to boil on high heat. Once boiling, remove from heat and set aside to cool down. Note – if you’re planning to use this as a sauce, omit water.
3) Prepare all the vegetables by slicing them into bite size pieces. Note – you can de-seed jalapeno if you prefer less spicy. Also, use the head end of the daikon as it’s sweeter than the root end.
4) Transfer prepared vegetables to a glass pickling jar (doesn’t have to be packed) and pour in cooled pickling liquid from step 2).
5) Transfer to a refrigerator and let it pickle at least 24 hours. Pickles should hold in the fridge for at least 4 weeks, if not longer. Note – for optimal flavors, wait 2 days.
Hope you enjoy your low-carb Keto Korean Pickles!
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Keto Korean Pickles
- 1 Cup Soy Sauce
- 1/4 Cup Water
- 3 tbsp White Vinegar
- 1/4 Cup Monkfruit or Sweetener of Choice
- 1 Large Jalapeno
- 3 Persian Cucumbers
- 3 Inch Daikon Japanese Radish
- 1/4 Whole Yellow Onion
- 5-8 Garlic Cloves
- Gather all the ingredients.
- In a stovetop pot, add water, white vinegar, Monkfruit, Soy Sauce, and bring to boil on high heat. Once boiling, remove from heat and set aside to cool down. Note - if you're planning to use this as a sauce, omit water.
- Prepare all the vegetables by slicing them into bite size pieces. Note - you can de-seed jalapeno if you prefer less spicy.
- Transfer prepared vegetables to a glass pickling jar (doesn't have to be packed) and pour in cooled pickling liquid from step 2).
- Transfer to a refrigerator and let it pickle at least 24 hours. Pickles should hold in the fridge for at least 4 weeks, if not longer. Note - for optimal flavors, wait 2 days.
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