Cuban-Style Kimchi

Ingredients

While traditional Korean kimchi is known for its spicy and pungent flavors, our Cuban-style kimchi incorporates the vibrant and tropical ingredients commonly found in Cuban cuisine. We have replaced some of the traditional Korean ingredients with Cuban staples to create a refreshing and zesty twist on this beloved dish. 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 large carrots, julienned 2 large carrots, julienned
• 1 large red bell pepper, thinly sliced 1 large red bell pepper, thinly sliced
• 1 small pineapple, peeled and diced 1 small pineapple, peeled and diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon (15 ml) fresh ginger, grated 1 tablespoon (15 ml) fresh ginger, grated
• 2 tablespoons (30 ml) fish sauce 2 tablespoons (30 ml) fish sauce
• 2 tablespoons (30 ml) lime juice 2 tablespoons (30 ml) lime juice
• 1 tablespoon (15 ml) honey 1 tablespoon (15 ml) honey
• 1 tablespoon (15 ml) paprika 1 tablespoon (15 ml) paprika
• 1 tablespoon (15 ml) cumin 1 tablespoon (15 ml) cumin
• 1 teaspoon (5 ml) dried oregano 1 teaspoon (5 ml) dried oregano
• 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2.5 ml) black pepper 1/2 teaspoon (2.5 ml) black pepper
• 1/4 teaspoon (1.25 ml) cayenne pepper (optional, for extra heat) 1/4 teaspoon (1.25 ml) cayenne pepper (optional, for extra heat)

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat: 1g / 0.2g (total / saturated)
• Carbohydrates: 28g / 18g (total / sugars)
• Protein: 3g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the shredded cabbage, julienned carrots, sliced red bell pepper, diced pineapple, minced garlic, and grated ginger.
2. 2.
   In a separate small bowl, whisk together the fish sauce, lime juice, honey, paprika, cumin, dried oregano, salt, black pepper, and cayenne pepper (if using).
3. 3.
   Pour the sauce over the cabbage mixture and toss until well coated.
4. 4.
   Transfer the kimchi to a clean, airtight jar or container.
5. 5.
   Allow the kimchi to ferment at room temperature for 1-2 days to develop its flavors.
6. 6.
   Once fermented, refrigerate the kimchi for at least 3 days before consuming to allow the flavors to meld together.

Treat your ingredients with care...

• Pineapple — Make sure to use ripe and sweet pineapple for a burst of tropical flavor in the kimchi.
• Fish sauce — If you prefer a vegetarian version, you can substitute the fish sauce with soy sauce or tamari for a similar umami flavor.
• Cabbage — Ensure the cabbage is properly shredded to allow for even fermentation and absorption of flavors.
• Garlic and ginger — Freshly minced garlic and grated ginger will provide the best flavor to the kimchi.
• Lime juice — Use freshly squeezed lime juice for a tangy and citrusy kick.

Tips & Tricks

• For a spicier version, add extra cayenne pepper or sliced jalapenos to the kimchi.
• Allow the kimchi to ferment in a cool and dark place to achieve the best flavor.
• Serve the kimchi as a side dish to complement Cuban main courses or use it as a topping for sandwiches and tacos.
• Adjust the sweetness and tanginess of the kimchi by adding more or less honey and lime juice, according to your taste preference.
• The longer the kimchi ferments in the refrigerator, the more intense the flavors will become.

Serving advice

Serve the Cuban-style kimchi chilled as a refreshing side dish alongside traditional Cuban dishes such as Ropa Vieja or Arroz con Pollo. It also pairs well with grilled meats and seafood. Garnish with fresh cilantro or mint leaves for an extra burst of flavor.

Presentation advice

Present the Cuban-style kimchi in a vibrant and colorful dish to showcase the tropical ingredients. Consider using a traditional Cuban pottery bowl or a colorful ceramic dish to add a touch of Cuban flair to your presentation. Sprinkle some paprika or cumin on top for an attractive finishing touch.