Bosnian-Style Kimchi

Ingredients

While the original Korean kimchi is typically made with napa cabbage, Bosnian-Style Kimchi incorporates local Bosnian vegetables such as cabbage, carrots, and radishes. The spice level is also adjusted to suit the Bosnian palate, resulting in a milder yet still flavorful kimchi. We alse have the original recipe for Kimchi, so you can check it out.

• 1 medium head of cabbage, shredded (about 6 cups / 1.4 L) 1 medium head of cabbage, shredded (about 6 cups / 1.4 L)
• 2 carrots, julienned (about 1 cup / 235 ml) 2 carrots, julienned (about 1 cup / 235 ml)
• 6 radishes, thinly sliced (about 1 cup / 235 ml) 6 radishes, thinly sliced (about 1 cup / 235 ml)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon (15 ml) ginger, grated 1 tablespoon (15 ml) ginger, grated
• 2 tablespoons (30 ml) paprika 2 tablespoons (30 ml) paprika
• 1 tablespoon (15 ml) salt 1 tablespoon (15 ml) salt
• 1 tablespoon (15 ml) sugar 1 tablespoon (15 ml) sugar
• 1 tablespoon (15 ml) vinegar 1 tablespoon (15 ml) vinegar
• 1 teaspoon (5 ml) chili flakes (adjust to taste) 1 teaspoon (5 ml) chili flakes (adjust to taste)

Nutrition

• Calories (kcal / KJ): 70 kcal / 293 KJ
• Fat: 0.5g / 0.2g (total / saturated)
• Carbohydrates: 16g / 3g (total / sugars)
• Protein: 3g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the shredded cabbage, carrots, radishes, minced garlic, grated ginger, paprika, salt, sugar, vinegar, and chili flakes.
2. 2.
   Mix well, ensuring all the vegetables are coated with the spice mixture.
3. 3.
   Transfer the mixture to a clean glass jar, pressing it down firmly to remove any air pockets.
4. 4.
   Cover the jar with a clean cloth or plastic wrap, securing it tightly.
5. 5.
   Allow the kimchi to ferment at room temperature for 2-3 days, depending on your desired level of fermentation.
6. 6.
   Once fermented, transfer the jar to the refrigerator to slow down the fermentation process.
7. 7.
   Bosnian-Style Kimchi is ready to be enjoyed! Serve it as a side dish or incorporate it into your favorite Bosnian recipes.

Treat your ingredients with care...

• Cabbage — Ensure the cabbage is thoroughly washed and dried before shredding to remove any dirt or impurities.
• Ginger — Use fresh ginger for the best flavor. Peel the ginger before grating.
• Chili flakes — Adjust the amount of chili flakes according to your preferred level of spiciness.

Tips & Tricks

• For a stronger fermentation flavor, allow the kimchi to ferment for a longer period.
• Serve Bosnian-Style Kimchi chilled for a refreshing twist.
• Experiment with adding other Bosnian vegetables such as bell peppers or cucumbers for additional flavors and textures.
• Use gloves when mixing the kimchi to avoid staining your hands with paprika.
• Store the kimchi in airtight containers to prevent it from absorbing other odors in the refrigerator.

Serving advice

Serve Bosnian-Style Kimchi as a side dish alongside traditional Bosnian mains such as cevapi or burek. It also pairs well with grilled meats or as a topping for sandwiches and wraps.

Presentation advice

Present the Bosnian-Style Kimchi in a small bowl or on a plate garnished with fresh herbs such as parsley or cilantro. The vibrant colors of the kimchi will add a pop of excitement to your table.