1 1/2 lb. head Napa cabbage - rinsed well and cut in 2" pieces
3 tbsp. plus 2 teaspoons sea salt or salt
2 tbsp. hot pepper powder - coarse
1 tbsp. or 4 packets low carb white sweetener
4 cloves garlic-crushed
2 teaspoons ginger - grated
1 tsp. jarred salted shrimp-minced
1 long hot pepper- seeds and stems removed then ground in processor
3 stalks scallion- tops cut in 1" pieces
1/2 cup water

Cut cabbage into 2" square pieces. Rinse thoroughly then sprinkle 3 tbsp. salt on cut cabbage in bowl with water and let soak for 1 hour. Rinse thoroughly. Put cabbage back in bowl and sprinkle cabbage with coarse red pepper, 1/2 teaspoon low carb sweetener, crushed garlic, fresh grated ginger, minced shrimp, ground fresh pepper and scallions. Work all ingredients through cabbage with your hands so cabbage is coated on all sides. Add 1/2 cup water and 2 tsp. salt in bowl and mix again. Place cabbage in 1 quart glass jar or ceramic dish with lid. Make sure to put thicker pieces of cabbage on bottom of container. You can serve immediately or refrigerate overnight. Flavors will strengthen as Kimchee ages. Good for up to one week. Serve with Korean beef.

Yields 8 servings - approximately 2.5 net carbs per serving