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Recipe
Brazilian-style Kimchi
Tropical Twist Kimchi: A Brazilian Take on the Korean Classic
4.7 out of 5
In the vibrant world of Brazilian cuisine, we bring you a unique twist on the traditional Korean dish, Kimchi. Bursting with tropical flavors, this Brazilian-style Kimchi is a delightful fusion of cultures. The combination of spicy, tangy, and refreshing flavors will transport your taste buds to the sunny beaches of Brazil.
Metadata
Preparation time
20 minutes
Cooking time
0 minutes (fermentation time: 2-3 days)
Total time
2-3 days (including fermentation time)
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Low calorie
Allergens
Soy, Fish
Not suitable for
Nut-free, Soy-free, Fish-free, Shellfish-free, Egg-free
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.
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1 medium Napa cabbage (500g) 1 medium Napa cabbage (500g)
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2 tablespoons sea salt 2 tablespoons sea salt
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1 tablespoon sugar 1 tablespoon sugar
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1 tablespoon grated ginger 1 tablespoon grated ginger
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3 cloves garlic, minced 3 cloves garlic, minced
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1 tablespoon fish sauce 1 tablespoon fish sauce
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1 tablespoon soy sauce 1 tablespoon soy sauce
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1 tablespoon rice vinegar 1 tablespoon rice vinegar
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1 tablespoon pineapple juice 1 tablespoon pineapple juice
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1 tablespoon passion fruit juice 1 tablespoon passion fruit juice
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1 tablespoon chili flakes 1 tablespoon chili flakes
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2 green onions, thinly sliced 2 green onions, thinly sliced
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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
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1.Cut the Napa cabbage into bite-sized pieces and place them in a large bowl.
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2.Sprinkle the sea salt over the cabbage and mix well. Let it sit for 1 hour to allow the cabbage to wilt.
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3.Rinse the cabbage thoroughly under cold water to remove excess salt. Squeeze out any excess water and set aside.
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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.
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5.Add the green onions and carrot to the marinade and toss to coat.
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6.Add the cabbage to the marinade mixture and mix until all the ingredients are well combined.
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7.Transfer the mixture to a clean, airtight jar, pressing it down firmly to remove any air bubbles.
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8.Seal the jar and let it ferment at room temperature for 2-3 days.
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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.
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