Kimchi and Pork Belly Tacos

Homemade kimchi and air fryer pork belly on low carb tortillas.

Fermented foods can convert 50+% of sugar the longer you ferment. This kimchi was fermented a week and then refrigerated a few days.

Kimchi
– 1 head Napa cabbage
– 5 Tbsp salt
– 1 Cup Korean Pepper Flakes
– 1 Tbsp sugar

Optional
– Green Onions
– Carrot
– Garlic
– Ginger

Slice Napa cabbage into 2 inch pieces. Rinse with water and drain, leaving cabbage damp. Add 5 Tbsp salt and toss to coat. Let sit an hour or more. Rinse and squeeze out excess water. Mix with 1 Cup Korean Pepper Flakes and 1 Tbsp sugar. Pack into a jar to ferment.

It's possible to omit the sugar or substitute pear juice or something else that has sugar in it, like carrot. I sometimes use sugar to kick start the fermentation, but it's not required. Use optional ingredients for flavoring you like.

The longer you ferment, the more sugar gets eaten. This is why cucumbers have more carbs than fermented pickles.

Kimchi goes extremely well with Pork Belly.