Arab-Style Kimchi

Ingredients

While the original Korean Kimchi is known for its pungent and spicy flavors, Arab-Style Kimchi incorporates the aromatic spices and herbs commonly found in Arab cuisine. The traditional Korean ingredients are adapted to suit the Arab palate, resulting in a harmonious blend of flavors that is both familiar and exciting. We alse have the original recipe for Kimchi, so you can check it out.

• 1 medium Napa cabbage (500g) 1 medium Napa cabbage (500g)
• 2 tablespoons sea salt 2 tablespoons sea salt
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 tablespoon ground turmeric 1 tablespoon ground turmeric
• 1 tablespoon ground paprika 1 tablespoon ground paprika
• 1 tablespoon ground chili powder 1 tablespoon ground chili powder
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro

Nutrition

• Calories (kcal / KJ): 60 kcal / 251 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 2g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Cut the Napa cabbage into bite-sized pieces and place them in a large bowl.
2. 2.
   Sprinkle the sea salt over the cabbage and massage it gently for about 5 minutes. Let it sit for 30 minutes to allow the cabbage to release its moisture.
3. 3.
   In a small bowl, combine the ground cumin, coriander, turmeric, paprika, and chili powder.
4. 4.
   Rinse the cabbage under cold water to remove the excess salt. Squeeze out any remaining water and transfer the cabbage to a clean bowl.
5. 5.
   Add the minced garlic, grated ginger, lemon juice, olive oil, and the spice mixture to the cabbage. Mix well to ensure all the cabbage is coated.
6. 6.
   Stir in the chopped parsley, mint, and cilantro.
7. 7.
   Transfer the mixture to a clean jar or airtight container, pressing it down firmly to remove any air pockets.
8. 8.
   Seal the jar or container and let it ferment at room temperature for 2 to 3 days.
9. 9.
   After the fermentation period, refrigerate the Arab-Style Kimchi for at least 1 week before consuming to allow the flavors to develop.

Treat your ingredients with care...

• Napa cabbage — Ensure the cabbage is fresh and crisp for the best results.
• Ground spices — Use high-quality spices for maximum flavor.
• Fresh herbs — Opt for fresh herbs to enhance the aroma and taste of the Arab-Style Kimchi.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the spice mixture.
• Adjust the amount of garlic and ginger according to your preference.
• Allow the Arab-Style Kimchi to ferment for longer if you prefer a stronger flavor.
• Serve the kimchi as a side dish or use it to add a burst of flavor to salads, sandwiches, or wraps.
• Experiment with different herbs and spices to create your own unique variation of Arab-Style Kimchi.

Serving advice

Serve Arab-Style Kimchi chilled as a refreshing side dish alongside grilled meats, rice dishes, or falafel. Its tangy and spicy flavors complement a wide range of Arab cuisine.

Presentation advice

Garnish the Arab-Style Kimchi with a sprinkle of fresh herbs, such as parsley or mint, to add a pop of color. Serve it in a decorative bowl or on a platter to showcase its vibrant and enticing appearance.