Kimchi

Ingredients

While the original Korean kimchi typically uses napa cabbage as the main ingredient, this Croatian adaptation incorporates local vegetables such as cabbage, carrots, and radishes. The Croatian-style kimchi also includes a touch of Croatian chili peppers for an extra kick of heat. These modifications give the dish a unique Croatian twist while still maintaining the essence of traditional 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 medium carrots, julienned (about 1 cup / 235 ml) 2 medium carrots, julienned (about 1 cup / 235 ml)
• 4 radishes, thinly sliced (about 1/2 cup / 120 ml) 4 radishes, thinly sliced (about 1/2 cup / 120 ml)
• 2 Croatian chili peppers, finely chopped 2 Croatian chili peppers, finely chopped
• 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) sea salt 2 tablespoons (30 ml) sea salt
• 1 tablespoon (15 ml) sugar 1 tablespoon (15 ml) sugar
• 2 tablespoons (30 ml) fish sauce 2 tablespoons (30 ml) fish sauce
• 1 tablespoon (15 ml) soy sauce 1 tablespoon (15 ml) soy sauce

Nutrition

• Calories (kcal / KJ): 60 kcal / 251 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 14g, 8g
• Protein: 2g
• Fiber: 4g
• Salt: 2.5g

Preparation

1. 1.
   In a large bowl, combine the shredded cabbage, julienned carrots, sliced radishes, chopped Croatian chili peppers, minced garlic, and grated ginger.
2. 2.
   Sprinkle the sea salt and sugar over the vegetables. Using your hands, massage the salt and sugar into the vegetables for about 5 minutes until they start to release their juices.
3. 3.
   Add the fish sauce and soy sauce to the bowl and mix well to combine.
4. 4.
   Transfer the mixture into a clean glass jar, pressing it down firmly to remove any air pockets. Leave about 1 inch (2.5 cm) of space at the top of the jar.
5. 5.
   Cover the jar loosely with a lid or plastic wrap and let it sit at room temperature for 2-3 days to allow fermentation to occur. During this time, the flavors will develop and the kimchi will become tangy and slightly fizzy.
6. 6.
   After the fermentation period, transfer the jar to the refrigerator and let it chill for at least 1 week before consuming. This will further enhance the flavors of the kimchi.
7. 7.
   Serve the Croatian-style kimchi as a side dish or use it to add a spicy kick to various Croatian dishes.

Treat your ingredients with care...

• Cabbage — Make sure to thoroughly wash and dry the cabbage before shredding it to remove any dirt or impurities.
• Croatian chili peppers — Adjust the amount of chili peppers according to your desired level of spiciness. You can also substitute with milder peppers if preferred.
• Fish sauce — If you prefer a vegetarian or vegan version, you can substitute the fish sauce with soy sauce or tamari for a similar umami flavor.

Tips & Tricks

• To prevent the kimchi from becoming too sour during fermentation, taste it after 2 days and refrigerate if it has reached your desired level of tanginess.
• Use gloves when massaging the salt and sugar into the vegetables to avoid irritation from the chili peppers.
• The longer the kimchi ferments in the refrigerator, the more complex and flavorful it will become. It can be enjoyed for several weeks or even months.

Serving advice

Serve the Croatian-style kimchi as a side dish alongside grilled meats, fish, or rice dishes. It can also be used as a topping for sandwiches or added to stir-fries for an extra burst of flavor.

Presentation advice

Transfer the kimchi into a decorative glass jar or serving dish to showcase its vibrant colors. Garnish with fresh herbs such as cilantro or parsley for an added touch of freshness.