Hungarian-Style Kimchi

Ingredients

While the original Korean kimchi is typically made with napa cabbage, this Hungarian-style kimchi incorporates Hungarian ingredients and flavors. The use of Hungarian paprika and hot peppers adds a fiery kick to the dish, while the addition of Hungarian sauerkraut enhances the tanginess. These adaptations give the kimchi a distinct Hungarian flair. 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 cup (235 ml) Hungarian sauerkraut 1 cup (235 ml) Hungarian sauerkraut
• 2 tablespoons (30 ml) Hungarian paprika 2 tablespoons (30 ml) Hungarian paprika
• 2 tablespoons (30 ml) chili flakes 2 tablespoons (30 ml) chili flakes
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon (15 ml) ginger, grated 1 tablespoon (15 ml) ginger, grated
• 2 tablespoons (30 ml) salt 2 tablespoons (30 ml) salt
• 2 tablespoons (30 ml) sugar 2 tablespoons (30 ml) sugar
• 2 tablespoons (30 ml) fish sauce 2 tablespoons (30 ml) fish sauce
• 2 tablespoons (30 ml) rice vinegar 2 tablespoons (30 ml) rice vinegar
• 2 tablespoons (30 ml) vegetable oil 2 tablespoons (30 ml) vegetable oil

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat: 5g (Saturated Fat: 0.5g)
• Carbohydrates: 18g (Sugars: 10g)
• Protein: 3g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the shredded cabbage, Hungarian sauerkraut, Hungarian paprika, chili flakes, minced garlic, and grated ginger.
2. 2.
   Sprinkle the salt and sugar over the cabbage mixture and mix well. Let it sit for 30 minutes to allow the cabbage to release its juices.
3. 3.
   After 30 minutes, rinse the cabbage mixture under cold water to remove excess salt. Drain well.
4. 4.
   In a separate bowl, whisk together the fish sauce, rice vinegar, and vegetable oil. Pour this mixture over the cabbage and toss until well coated.
5. 5.
   Transfer the kimchi to a clean jar or airtight container. Press it down firmly to remove any air bubbles and ensure the cabbage is fully submerged in the liquid.
6. 6.
   Cover the jar or container and let the kimchi ferment at room temperature for 2 to 3 days. After that, refrigerate it for at least 1 week before consuming to allow the flavors to develop.

Treat your ingredients with care...

• Hungarian paprika — Use high-quality Hungarian paprika for the best flavor.
• Hungarian sauerkraut — Look for sauerkraut made in Hungary or with Hungarian-style fermentation for an authentic taste.
• Fish sauce — If you prefer a vegetarian or vegan version, substitute the fish sauce with soy sauce or tamari.
• Rice vinegar — You can substitute rice vinegar with apple cider vinegar if needed.
• Chili flakes — Adjust the amount of chili flakes according to your desired level of spiciness.

Tips & Tricks

• For a milder version, reduce the amount of chili flakes or use a milder variety of Hungarian paprika.
• The longer you ferment the kimchi, the more intense the flavors will become. Taste it periodically and refrigerate when it reaches your desired level of tanginess.
• Serve the Hungarian-style kimchi as a side dish, condiment, or add it to sandwiches, wraps, or salads for an extra kick of flavor.
• Experiment with adding other Hungarian ingredients such as caraway seeds or Hungarian hot peppers for additional depth of flavor.
• Store the kimchi in the refrigerator for up to 3 months.

Serving advice

Serve the Hungarian-style kimchi chilled as a side dish alongside Hungarian main courses. It pairs well with traditional Hungarian dishes like goulash, paprikash, or stuffed peppers. The tangy and spicy flavors of the kimchi will complement the richness of these dishes and add a refreshing element to the meal.

Presentation advice

Present the Hungarian-style kimchi in a small bowl or on a plate garnished with fresh herbs like parsley or dill. The vibrant red color of the kimchi will create an eye-catching contrast against the green herbs, making it visually appealing and appetizing.