Haute Kimchi

Ingredients

While the original Korean kimchi is known for its bold and robust flavors, this haute cuisine adaptation focuses on refining the dish by using premium ingredients and precise techniques. The presentation is elevated, and the flavors are balanced to create a more delicate and sophisticated experience. The traditional fermentation process is shortened to maintain a crisp texture, and additional elements are introduced to enhance the overall dining experience. We alse have the original recipe for Kimchi, so you can check it out.

• 1 Napa cabbage (500g / 1.1lb) 1 Napa cabbage (500g / 1.1lb)
• 2 tablespoons sea salt (30g) 2 tablespoons sea salt (30g)
• 1 tablespoon sugar (12g) 1 tablespoon sugar (12g)
• 2 tablespoons rice vinegar (30ml) 2 tablespoons rice vinegar (30ml)
• 1 tablespoon sesame oil (15ml) 1 tablespoon sesame oil (15ml)
• 1 tablespoon finely grated ginger (10g) 1 tablespoon finely grated ginger (10g)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon gochugaru (Korean red pepper flakes) (10g) 1 tablespoon gochugaru (Korean red pepper flakes) (10g)
• 1 tablespoon fish sauce (15ml) 1 tablespoon fish sauce (15ml)
• 1 tablespoon soy sauce (15ml) 1 tablespoon soy sauce (15ml)
• 1 tablespoon honey (15ml) 1 tablespoon honey (15ml)
• 2 scallions, thinly sliced 2 scallions, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 radish, julienned 1 radish, julienned

Nutrition

• Calories: 80 kcal / 335 KJ
• Fat: 3g (Saturated Fat: 0.5g)
• Carbohydrates: 12g (Sugars: 7g)
• Protein: 2g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cut the Napa cabbage in half lengthwise and remove the core. Slice the cabbage into thin strips.
2. 2.
   In a large bowl, combine the cabbage, sea salt, and sugar. Massage the cabbage for about 5 minutes until it starts to release its liquid.
3. 3.
   Rinse the cabbage under cold water to remove excess salt. Drain well and set aside.
4. 4.
   In a separate bowl, whisk together the rice vinegar, sesame oil, grated ginger, minced garlic, gochugaru, fish sauce, soy sauce, and honey until well combined.
5. 5.
   Add the scallions, carrot, and radish to the cabbage. Pour the dressing over the vegetables and toss until evenly coated.
6. 6.
   Transfer the kimchi to a clean, airtight jar or container. Press down firmly to remove any air pockets.
7. 7.
   Allow the kimchi to ferment at room temperature for 2-3 hours to develop its flavors.
8. 8.
   Once fermented, refrigerate the kimchi for at least 24 hours before serving to enhance the flavors.

Treat your ingredients with care...

• Napa cabbage — Ensure the cabbage is fresh and crisp for the best texture in the kimchi.
• Gochugaru — Adjust the amount of gochugaru according to your desired level of spiciness.
• Fish sauce — Use a high-quality fish sauce for the best flavor in the kimchi.
• Rice vinegar — Opt for unseasoned rice vinegar to control the overall seasoning of the dish.
• Sesame oil — Choose a toasted sesame oil to add a rich and nutty flavor to the kimchi.

Tips & Tricks

• For a milder version, reduce the amount of gochugaru or use a mild chili powder as a substitute.
• Experiment with adding other vegetables like daikon radish or cucumber for additional crunch and flavor.
• Serve the haute kimchi as a side dish to complement grilled meats or incorporate it into gourmet salads for a unique twist.
• Adjust the fermentation time based on your preference for the level of tanginess in the kimchi.
• Store the kimchi in the refrigerator for up to 2 weeks to maintain its freshness.

Serving advice

Serve the haute kimchi chilled as a refreshing appetizer or as a vibrant accompaniment to main courses. Garnish with sesame seeds and fresh herbs for an elegant touch.

Presentation advice

Arrange the kimchi in a visually appealing manner, using a clean and minimalist plating style. Consider using small individual serving bowls or elegant glass jars to showcase the vibrant colors of the kimchi.