Brazilian-style Kimchi

Ingredients

While the original Korean Kimchi is known for its pungent and spicy flavors, our Brazilian adaptation adds a tropical twist to the dish. We incorporate local Brazilian ingredients such as pineapple and passion fruit, which infuse the Kimchi with a sweet and tangy flavor profile. This adaptation aims to bring a taste of Brazil to the traditional Korean dish. 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 sugar 1 tablespoon sugar
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon pineapple juice 1 tablespoon pineapple juice
• 1 tablespoon passion fruit juice 1 tablespoon passion fruit juice
• 1 tablespoon chili flakes 1 tablespoon chili flakes
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 carrot, julienned 1 carrot, julienned

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 9g, 5g
• Protein: 2g
• Fiber: 3g
• Salt: 2g

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 mix well. Let it sit for 1 hour to allow the cabbage to wilt.
3. 3.
   Rinse the cabbage thoroughly under cold water to remove excess salt. Squeeze out any excess water and set aside.
4. 4.
   In a separate bowl, combine the sugar, grated ginger, minced garlic, fish sauce, soy sauce, rice vinegar, pineapple juice, passion fruit juice, and chili flakes. Mix well to create the marinade.
5. 5.
   Add the green onions and carrot to the marinade and toss to coat.
6. 6.
   Add the cabbage to the marinade mixture and mix until all the ingredients are well combined.
7. 7.
   Transfer the mixture to a clean, airtight jar, pressing it down firmly to remove any air bubbles.
8. 8.
   Seal the jar and let it ferment at room temperature for 2-3 days.
9. 9.
   Once fermented, refrigerate the Brazilian-style Kimchi for at least 1 week before consuming to allow the flavors to develop.

Treat your ingredients with care...

• Napa cabbage — Make sure to thoroughly rinse the cabbage after salting to remove excess salt and achieve the desired flavor.
• Pineapple juice — Use freshly squeezed pineapple juice for the best tropical flavor.
• Passion fruit juice — If fresh passion fruit juice is not available, you can use store-bought passion fruit juice.

Tips & Tricks

• For a spicier version, increase the amount of chili flakes according to your preference.
• Allow the Kimchi to ferment for longer if you prefer a stronger and more tangy flavor.
• Serve the Brazilian-style Kimchi as a side dish or use it to add a tropical twist to your favorite Brazilian recipes.

Serving advice

Serve the Brazilian-style Kimchi chilled as a refreshing side dish or condiment. It pairs well with grilled meats, rice dishes, or even as a topping for burgers and sandwiches.

Presentation advice

Garnish the Kimchi with fresh cilantro leaves and sliced pineapple for an eye-catching presentation. Serve it in a colorful bowl or on a tropical-themed platter to enhance the Brazilian vibe.