Korean-Style Cabbage Without Sugar

Cut cabbage (2 kg) into 2 cm squares, add salt (15 g), massage lightly, and leave for 30 minutes. Stir twice during this time, then drain the released liquid.

Shred carrot (300 g) into thin strips and add it to the cabbage. Add erythritol (60 g), coriander (6 g), paprika (6 g), and turmeric (2 g), then mix.

Place chili pepper (1 g) and crushed garlic (25 g) in the center. Heat sunflower oil (75 g) until it lightly steams and pour it over the garlic and spices. Add apple cider vinegar (75 g), mix, and adjust salt and heat.

Cover and leave at room temperature for 6 hours. Transfer to a container and refrigerate for up to 3 days.