Greek-style Kimchi

Ingredients

While the original Korean Kimchi is known for its spicy and pungent flavors, the Greek-style Kimchi takes a milder approach. It incorporates Greek ingredients and flavors such as olives, lemon, and oregano, giving it a unique Mediterranean twist. The fermentation process remains the same, allowing the flavors to develop and create a harmonious blend. We alse have the original recipe for Kimchi, so you can check it out.

• 1 medium head of cabbage, shredded (about 8 cups / 1.9 liters) 1 medium head of cabbage, shredded (about 8 cups / 1.9 liters)
• 1 tablespoon sea salt 1 tablespoon sea salt
• 1 cup (235 ml) Greek yogurt 1 cup (235 ml) Greek yogurt
• 1/4 cup (60 ml) lemon juice 1/4 cup (60 ml) lemon juice
• 1/4 cup (60 ml) extra virgin olive oil 1/4 cup (60 ml) extra virgin olive oil
• 1/4 cup (60 ml) red wine vinegar 1/4 cup (60 ml) red wine vinegar
• 1/4 cup (60 ml) Kalamata olives, pitted and chopped 1/4 cup (60 ml) Kalamata olives, pitted and chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 teaspoon honey 1 teaspoon honey
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 10g (5g sugars)
• Protein: 3g
• Fiber: 4g
• Salt: 1.5g

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.
2. 2.
   In a separate bowl, whisk together the Greek yogurt, lemon juice, olive oil, red wine vinegar, olives, garlic, oregano, honey, and black pepper.
3. 3.
   Pour the yogurt mixture over the cabbage and toss until well coated.
4. 4.
   Transfer the mixture to a clean, sterilized jar, pressing it down firmly to remove any air bubbles.
5. 5.
   Cover the jar loosely with a lid or a cloth and let it sit at room temperature for 2-3 days to ferment.
6. 6.
   After the fermentation period, transfer the jar to the refrigerator and let it chill for at least 1 week before consuming.
7. 7.
   Serve the Greek-style Kimchi as a side dish or condiment to complement your favorite Greek dishes.

Treat your ingredients with care...

• Cabbage — Ensure the cabbage is thoroughly washed and dried before shredding to remove any dirt or impurities.
• Greek yogurt — Opt for a full-fat Greek yogurt for a creamier texture and richer flavor.
• Lemon juice — Freshly squeezed lemon juice is recommended for the best flavor.
• Kalamata olives — Use high-quality Kalamata olives for their distinct flavor and briny taste.
• Oregano — Crush the dried oregano between your palms before adding it to the mixture to release its aroma.

Tips & Tricks

• For a spicier version, add a pinch of crushed red pepper flakes to the mixture.
• Adjust the fermentation time according to your taste preference. Longer fermentation will result in a tangier flavor.
• Store the Greek-style Kimchi in the refrigerator for up to 1 month for optimal freshness.
• Serve the Kimchi with grilled meats, roasted vegetables, or as a topping for Greek salads.
• Experiment with different Greek herbs such as thyme or rosemary to add additional layers of flavor.

Serving advice

Serve the Greek-style Kimchi chilled as a side dish alongside traditional Greek dishes like moussaka, souvlaki, or spanakopita. It can also be enjoyed as a topping for gyros or as a flavorful addition to a mezze platter.

Presentation advice

Present the Greek-style Kimchi in a small bowl or on a plate garnished with fresh oregano leaves and a drizzle of extra virgin olive oil. The vibrant colors and tangy aroma will entice your guests.