Basque-style Fermented Cabbage

Ingredients

In this Basque adaptation of Baechu-kimchi, we incorporate Basque spices and flavors to create a unique twist. The traditional Korean ingredients are replaced with Basque staples such as Espelette pepper, garlic, and local white wine. This fusion of flavors adds a distinct Basque touch to the dish, resulting in a delightful combination of two rich culinary traditions. We alse have the original recipe for Baechu-kimchi, so you can check it out.

• 1 large head of cabbage (about 2 pounds / 900g) 1 large head of cabbage (about 2 pounds / 900g)
• 1/4 cup (60ml) sea salt 1/4 cup (60ml) sea salt
• 1 tablespoon (15ml) Espelette pepper 1 tablespoon (15ml) Espelette pepper
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon (15ml) white wine vinegar 1 tablespoon (15ml) white wine vinegar
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 tablespoon (15ml) honey 1 tablespoon (15ml) honey
• 1 tablespoon (15ml) tomato paste 1 tablespoon (15ml) tomato paste
• 1 tablespoon (15ml) paprika 1 tablespoon (15ml) paprika
• 1 teaspoon (5ml) dried oregano 1 teaspoon (5ml) dried oregano
• 1 teaspoon (5ml) dried thyme 1 teaspoon (5ml) dried thyme
• 1 teaspoon (5ml) smoked paprika 1 teaspoon (5ml) smoked paprika
• 1 teaspoon (5ml) ground black pepper 1 teaspoon (5ml) ground black pepper

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 9g, 5g
• Protein: 2g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cut the cabbage into quarters and remove the core. Slice the cabbage into thin strips.
2. 2.
   In a large bowl, combine the cabbage and sea salt. Massage the salt into the cabbage for about 5 minutes, until it starts to release its liquid.
3. 3.
   Rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and set aside.
4. 4.
   In a separate bowl, mix together the Espelette pepper, minced garlic, white wine vinegar, olive oil, honey, tomato paste, paprika, dried oregano, dried thyme, smoked paprika, and ground black pepper.
5. 5.
   Add the cabbage to the spice mixture and toss until well coated.
6. 6.
   Transfer the seasoned cabbage to a clean glass jar, pressing it down firmly to remove any air bubbles.
7. 7.
   Cover the jar loosely with a lid or plastic wrap and let it sit at room temperature for 2-3 days to ferment.
8. 8.
   After the fermentation period, transfer the jar to the refrigerator and let it chill for at least 1 week before consuming.
9. 9.
   Serve chilled as a side dish or condiment with Basque meals.

Treat your ingredients with care...

• Espelette pepper — Espelette pepper is a key ingredient in Basque cuisine, known for its mild heat and fruity flavor. If you can't find Espelette pepper, you can substitute it with a combination of paprika and cayenne pepper.
• White wine vinegar — Choose a good quality white wine vinegar to enhance the flavors of the kimchi. If you prefer a milder taste, you can use apple cider vinegar as a substitute.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the spice mixture.
• Make sure to use a clean glass jar for fermentation to prevent any unwanted flavors.
• The longer you let the kimchi ferment in the refrigerator, the more intense the flavors will become.

Serving advice

Txalaparta Kimchi is best served chilled as a side dish or condiment alongside Basque dishes such as grilled meats, seafood, or pintxos (Basque tapas). It adds a tangy and spicy element to the meal, enhancing the overall flavor experience.

Presentation advice

Present the Txalaparta Kimchi in a small ceramic dish or a traditional Basque pintxo platter. Garnish with a sprinkle of fresh parsley or chives for a pop of color.