French-inspired Kimchi

Ingredients

While the original Korean Kimchi is typically made with napa cabbage, daikon radish, and Korean chili flakes, our French-inspired version incorporates French ingredients such as leeks, carrots, and Dijon mustard. The traditional fermentation process remains the same, allowing the flavors to develop and create a harmonious blend of Korean and French influences. We alse have the original recipe for Kimchi, so you can check it out.

• 1 medium napa cabbage (500g / 1.1lb) 1 medium napa cabbage (500g / 1.1lb)
• 2 medium carrots, julienned (150g / 5.3oz) 2 medium carrots, julienned (150g / 5.3oz)
• 2 leeks, thinly sliced (200g / 7oz) 2 leeks, thinly sliced (200g / 7oz)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons Korean chili flakes (Gochugaru) 2 tablespoons Korean chili flakes (Gochugaru)
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 2 tablespoons sea salt 2 tablespoons sea salt
• 1 tablespoon sugar 1 tablespoon sugar
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar

Nutrition

• Calories: 45 kcal / 188 kJ
• Fat: 0.5g (0g saturated)
• Carbohydrates: 10g (5g sugars)
• Protein: 2g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cut the napa cabbage into quarters and remove the core. Slice the cabbage into thin strips.
2. 2.
   In a large bowl, combine the cabbage, carrots, leeks, garlic, ginger, Korean chili flakes, Dijon mustard, sea salt, and sugar.
3. 3.
   Using clean hands, massage the mixture for about 5 minutes until the cabbage starts to release its juices.
4. 4.
   Add the fish sauce and rice vinegar to the bowl and mix well.
5. 5.
   Transfer the mixture into a clean glass jar, pressing it down firmly to remove any air bubbles.
6. 6.
   Cover the jar loosely with a lid or plastic wrap and let it sit at room temperature for 2-3 days to ferment.
7. 7.
   After the fermentation period, transfer the jar to the refrigerator and let it chill for at least 1 week before consuming.

Treat your ingredients with care...

• Napa cabbage — Make sure to remove the tough outer leaves before slicing. The cabbage should be fresh and crisp for the best results.
• Korean chili flakes (Gochugaru) — Adjust the amount according to your spice preference. You can add more or less depending on how spicy you want your Kimchi to be.
• Dijon mustard — Use a good quality Dijon mustard to add a subtle tanginess to the Kimchi.

Tips & Tricks

• For a milder flavor, you can reduce the amount of Korean chili flakes or use a combination of mild and spicy chili flakes.
• Make sure to use clean utensils and jars to prevent any unwanted bacteria during the fermentation process.
• The longer you let the Kimchi ferment in the refrigerator, the more complex and tangy the flavors will become.

Serving advice

Serve the French-inspired Kimchi as a side dish or condiment alongside French dishes such as roasted chicken, grilled fish, or charcuterie. It adds a vibrant and spicy kick to any meal.

Presentation advice

Garnish the Kimchi with a sprinkle of fresh herbs such as parsley or chives before serving. This adds a touch of freshness and enhances the visual appeal of the dish.