Argentinian-style Kimchi

Ingredients

While the original Korean kimchi is known for its pungent and fermented flavors, our Argentinian-style Kimchi adds a touch of Argentinian flair. We incorporate ingredients commonly found in Argentinian cuisine, such as red bell peppers and oregano, to give it a distinct taste. The result is a harmonious fusion of Korean and Argentinian flavors that will leave you craving for more. We alse have the original recipe for Kimchi, so you can check it out.

• 1 medium Napa cabbage (about 2 pounds / 900g) 1 medium Napa cabbage (about 2 pounds / 900g)
• 1/4 cup (60ml) coarse sea salt 1/4 cup (60ml) coarse sea salt
• 1 tablespoon (15ml) sugar 1 tablespoon (15ml) sugar
• 1 tablespoon (15ml) paprika 1 tablespoon (15ml) paprika
• 1 tablespoon (15ml) dried oregano 1 tablespoon (15ml) dried oregano
• 1 tablespoon (15ml) red pepper flakes 1 tablespoon (15ml) red pepper flakes
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon (15ml) ginger, grated 1 tablespoon (15ml) ginger, grated
• 2 green onions, chopped 2 green onions, chopped
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 2 tablespoons (30ml) rice vinegar 2 tablespoons (30ml) rice vinegar
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 2g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cut the Napa cabbage into quarters lengthwise and remove the core. Chop the cabbage into bite-sized pieces.
2. 2.
   In a large bowl, combine the cabbage, sea salt, and sugar. Massage the cabbage for about 5 minutes until it starts to release its juices. Let it sit for 30 minutes.
3. 3.
   Rinse the cabbage under cold water to remove excess salt. Squeeze out any remaining liquid and transfer the cabbage to a clean bowl.
4. 4.
   In a small bowl, mix together the paprika, dried oregano, and red pepper flakes. Set aside.
5. 5.
   Heat the olive oil in a pan over medium heat. Add the minced garlic, grated ginger, and sliced red bell pepper. Sauté for 2-3 minutes until fragrant.
6. 6.
   Add the sautéed mixture to the bowl of cabbage. Add the green onions, soy sauce, rice vinegar, and the spice mixture. Mix well to combine.
7. 7.
   Pack the kimchi tightly into a clean jar, pressing it down to remove any air bubbles. Leave about 1 inch (2.5cm) of headspace at the top.
8. 8.
   Cover the jar loosely with a lid and let it ferment at room temperature for 2-3 days. After that, refrigerate for at least 1 week before consuming.

Treat your ingredients with care...

• Napa cabbage — Make sure to thoroughly rinse the cabbage after salting to remove excess salt and prevent the kimchi from becoming too salty.
• Red bell pepper — Choose a ripe and vibrant red bell pepper for a sweet and colorful addition to the kimchi.
• Ginger — Use fresh ginger for the best flavor. Grate it finely to evenly distribute its zesty taste.
• Soy sauce — Opt for a low-sodium soy sauce if you prefer a less salty kimchi.
• Rice vinegar — Look for unseasoned rice vinegar to avoid any unwanted flavors in the kimchi.

Tips & Tricks

• For a spicier kimchi, increase the amount of red pepper flakes according to your preference.
• Allow the kimchi to ferment for longer if you prefer a stronger and more tangy flavor.
• Serve the kimchi as a side dish to grilled meats or incorporate it into sandwiches and wraps for an extra kick.
• Adjust the seasoning to your taste by adding more soy sauce or vinegar if desired.
• Store the kimchi in the refrigerator for up to 1 month to maintain its freshness.

Serving advice

Serve the Argentinian-style Kimchi as a vibrant and spicy condiment alongside traditional Argentinian dishes like empanadas or grilled meats. It adds a tangy and fiery kick that complements the flavors of the main course.

Presentation advice

Present the Argentinian-style Kimchi in a small bowl or jar, showcasing its vibrant red color and enticing aroma. Garnish with a sprinkle of dried oregano or a few slices of red bell pepper for an extra touch of visual appeal.