Indo-style Kimchi

Ingredients

While the original Korean Kimchi is traditionally made with napa cabbage, our Indo-style Kimchi incorporates a variety of vegetables commonly used in Indo cuisine, such as carrots, radishes, and green beans. Additionally, we infuse the Kimchi with Indo spices like turmeric and cumin, giving it a unique flavor profile. We alse have the original recipe for Kimchi, so you can check it out.

• 1 medium napa cabbage, shredded 1 medium napa cabbage, shredded
• 2 carrots, julienned 2 carrots, julienned
• 1 daikon radish, thinly sliced 1 daikon radish, thinly sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces 1 cup green beans, trimmed and cut into 1-inch pieces
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1-inch piece ginger, grated 1-inch piece ginger, grated
• 2 tablespoons Korean red pepper flakes 2 tablespoons Korean red pepper flakes
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon salt 1 tablespoon salt
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 tablespoon sesame seeds 1 tablespoon sesame seeds

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 4g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the shredded cabbage, carrots, radish, and green beans.
2. 2.
   In a separate bowl, mix together the minced garlic, grated ginger, Korean red pepper flakes, turmeric powder, cumin powder, fish sauce, soy sauce, sugar, and salt.
3. 3.
   Pour the spice mixture over the vegetables and toss well to coat.
4. 4.
   Cover the bowl with plastic wrap and let it sit at room temperature for 2 hours, allowing the flavors to meld together.
5. 5.
   After 2 hours, transfer the Kimchi to a clean, airtight jar and refrigerate for at least 24 hours before consuming.
6. 6.
   Serve the Indo-style Kimchi chilled, garnished with sliced green onions and sesame seeds.

Treat your ingredients with care...

• Napa cabbage — Make sure to thoroughly wash and dry the cabbage before shredding it to remove any dirt or impurities.
• Korean red pepper flakes — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Fish sauce — If you prefer a vegetarian or vegan version, you can substitute the fish sauce with soy sauce or tamari.

Tips & Tricks

• For a more intense flavor, allow the Kimchi to ferment for a longer period in the refrigerator, up to 1 week.
• Serve the Indo-style Kimchi as a side dish with rice, noodles, or as a topping for sandwiches and wraps.
• If you prefer a milder taste, you can rinse the Kimchi with cold water before serving to reduce the spiciness.

Serving advice

Serve the Indo-style Kimchi chilled as a refreshing side dish or condiment to complement your Indo cuisine feast. It pairs perfectly with rice, curries, and grilled meats.

Presentation advice

Present the Indo-style Kimchi in a vibrant bowl or plate, garnished with a sprinkle of sesame seeds and a few sliced green onions on top. The colorful assortment of vegetables will make it visually appealing.