Caribbean-style Kimchi

Ingredients

While the original Korean kimchi is known for its pungent and spicy flavors, this Caribbean adaptation adds a tropical twist by incorporating ingredients commonly found in Caribbean cuisine. The use of tropical fruits, such as pineapple and mango, along with Caribbean spices, gives this kimchi a distinct Caribbean flavor profile. We alse have the original recipe for Kimchi, so you can check it out.

• 1 medium-sized cabbage, shredded (about 6 cups / 1.4 L) 1 medium-sized cabbage, shredded (about 6 cups / 1.4 L)
• 2 tablespoons sea salt 2 tablespoons sea salt
• 1 cup pineapple, diced (235 ml) 1 cup pineapple, diced (235 ml)
• 1 cup mango, diced (235 ml) 1 cup mango, diced (235 ml)
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 2 tablespoons Caribbean hot sauce 2 tablespoons Caribbean hot sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon Caribbean spice blend 1 tablespoon Caribbean spice blend
• 1 tablespoon fish sauce (optional for non-vegetarian version) 1 tablespoon fish sauce (optional for non-vegetarian version)

Nutrition

• Calories: 120 kcal / 502 KJ
• Fat: 0.5g (0g saturated)
• Carbohydrates: 30g (20g sugars)
• Protein: 2g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Place the shredded cabbage in a large bowl and sprinkle with sea salt. Massage the salt into the cabbage for about 5 minutes to help release its juices. Let it sit for 30 minutes.
2. 2.
   Rinse the cabbage under cold water to remove excess salt. Squeeze out any remaining liquid and transfer the cabbage to a clean bowl.
3. 3.
   Add the pineapple, mango, red bell pepper, red onion, garlic, ginger, Caribbean hot sauce, rice vinegar, brown sugar, Caribbean spice blend, and fish sauce (if using) to the bowl with the cabbage. Mix well to combine all the ingredients.
4. 4.
   Transfer the mixture to a clean, airtight jar or container. Press down firmly to remove any air bubbles and ensure the vegetables are submerged in the liquid.
5. 5.
   Cover the jar or container and let it ferment at room temperature for 2 to 3 days. Check the kimchi daily and press it down to keep the vegetables submerged.
6. 6.
   Once the desired level of fermentation is reached, transfer the kimchi to the refrigerator. It can be enjoyed immediately, but the flavors will continue to develop over time.

Treat your ingredients with care...

• Pineapple — Use ripe and juicy pineapple for a burst of tropical sweetness.
• Mango — Choose a ripe mango with a fragrant aroma for the best flavor.
• Caribbean hot sauce — Adjust the amount according to your spice preference. Add more for extra heat.
• Caribbean spice blend — If you don't have a pre-made blend, you can make your own by combining spices like allspice, thyme, nutmeg, cinnamon, and cloves.

Tips & Tricks

• For a milder flavor, reduce the amount of Caribbean hot sauce.
• Allow the kimchi to ferment for longer if you prefer a stronger and more tangy flavor.
• Serve the kimchi chilled for a refreshing twist.

Serving advice

Serve the Caribbean-style kimchi as a side dish or condiment alongside Caribbean-inspired dishes such as jerk chicken, plantain fritters, or coconut rice. It adds a burst of tropical flavors and a spicy kick to any meal.

Presentation advice

Garnish the kimchi with fresh cilantro leaves and thin slices of lime for a vibrant and appetizing presentation. The colorful combination of the vegetables and fruits will make it visually appealing.