Kimchi

Ingredients

While the original Korean Kimchi is typically made with Napa cabbage, this Dutch-inspired version incorporates local Dutch cabbage varieties. The spice level is adjusted to suit the Dutch palate, and additional ingredients like carrots and apples are added to enhance the flavors. The fermentation process remains the same, ensuring the authentic tanginess and health benefits of this beloved dish. We alse have the original recipe for Kimchi, so you can check it out.

• 1 large Dutch cabbage (about 2 pounds / 900g), finely shredded 1 large Dutch cabbage (about 2 pounds / 900g), finely shredded
• 2 carrots, julienned 2 carrots, julienned
• 1 apple, grated 1 apple, grated
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 4 tablespoons (60ml) Korean red pepper flakes (gochugaru) 4 tablespoons (60ml) Korean red pepper flakes (gochugaru)
• 2 tablespoons (30ml) fish sauce 2 tablespoons (30ml) fish sauce
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) rice vinegar 1 tablespoon (15ml) rice vinegar
• 1 tablespoon (15ml) sugar 1 tablespoon (15ml) sugar
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat: 1g / 0.2g saturated
• Carbohydrates: 18g / 12g sugars
• Protein: 3g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the shredded cabbage, carrots, apple, garlic, ginger, Korean red pepper flakes, fish sauce, soy sauce, rice vinegar, sugar, and salt.
2. 2.
   Using clean hands, mix and massage the ingredients together until the cabbage starts to soften and release its juices.
3. 3.
   Transfer the mixture to a clean glass jar, pressing it down firmly to remove any air pockets.
4. 4.
   Cover the jar loosely with a lid or plastic wrap to allow gases to escape during fermentation.
5. 5.
   Place the jar in a cool, dark place for 2-3 days, allowing the kimchi to ferment. Check the taste and texture daily until it reaches your desired level of tanginess and fermentation.
6. 6.
   Once fermented, store the kimchi in the refrigerator to slow down the fermentation process. It can be consumed immediately or left to develop more flavor over time.

Treat your ingredients with care...

• Dutch cabbage — Make sure to finely shred the cabbage to allow for better fermentation and absorption of flavors.
• Korean red pepper flakes (gochugaru) — Adjust the amount according to your preferred spice level. Add more for extra heat or reduce for a milder flavor.
• Fish sauce — For a vegan version, substitute fish sauce with soy sauce or tamari.

Tips & Tricks

• To speed up the fermentation process, keep the jar at room temperature for the first 24 hours before transferring it to a cool place.
• Use gloves when mixing the ingredients to avoid staining your hands with the red pepper flakes.
• Adjust the fermentation time based on your taste preference. Longer fermentation will result in a tangier and more pungent kimchi.

Serving advice

Serve the Dutch-inspired Kimchi as a side dish with traditional Dutch meals like stamppot (mashed potatoes with vegetables) or as a topping for sandwiches and burgers. It adds a delightful kick to any dish and complements the flavors of Dutch cuisine.

Presentation advice

Present the kimchi in a small bowl or dish, garnished with a sprinkle of sesame seeds and fresh herbs like cilantro or parsley. The vibrant colors and enticing aroma will make it an eye-catching addition to any table.