Latvian-style Kimchi

Ingredients

While the original Korean Kimchi is known for its spicy and pungent flavors, this Latvian-style Kimchi offers a milder and more balanced taste. The recipe incorporates Latvian ingredients and techniques to create a unique flavor profile. Additionally, the traditional Korean cabbage is replaced with locally available vegetables, resulting in a refreshing twist on this beloved dish. We alse have the original recipe for Kimchi, so you can check it out.

• 1 large head of white cabbage (about 1 kg / 2.2 lbs) 1 large head of white cabbage (about 1 kg / 2.2 lbs)
• 2 medium-sized carrots, julienned 2 medium-sized carrots, julienned
• 1 small daikon radish, julienned 1 small daikon radish, julienned
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons sea salt 2 tablespoons sea salt
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon caraway seeds 1 tablespoon caraway seeds
• 1 tablespoon apple cider vinegar 1 tablespoon apple cider vinegar
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon honey 1 teaspoon honey
• 1/4 cup water 1/4 cup water

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat: 0.5g / 0.02g (total / saturated)
• Carbohydrates: 18g / 3g (total / sugars)
• Protein: 3g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cut the cabbage into quarters and remove the core. Slice the cabbage into thin strips.
2. 2.
   In a large bowl, combine the cabbage, carrots, daikon radish, onion, garlic, sea salt, and sugar. Mix well and let it sit for 1 hour to allow the vegetables to release their juices.
3. 3.
   After 1 hour, rinse the vegetables under cold water and drain well.
4. 4.
   In a separate bowl, combine the caraway seeds, apple cider vinegar, paprika, black pepper, grated ginger, honey, and water. Stir until well combined.
5. 5.
   Add the spice mixture to the drained vegetables and mix thoroughly, ensuring all the vegetables are coated.
6. 6.
   Transfer the mixture to a clean glass jar, pressing it down firmly to remove any air bubbles.
7. 7.
   Cover the jar with a clean cloth or a loosely fitted lid to allow fermentation.
8. 8.
   Place the jar in a cool, dark place and let it ferment for 3 to 5 days, depending on your desired level of fermentation.
9. 9.
   Once fermented, transfer the jar to the refrigerator to slow down the fermentation process.
10. 10.
    Serve chilled and enjoy the unique flavors of Latvian-style Kimchi!

Treat your ingredients with care...

• Cabbage — Make sure to remove the tough outer leaves before slicing. The thinner you slice the cabbage, the faster it will ferment.
• Caraway seeds — Toasting the caraway seeds before adding them to the mixture will enhance their flavor.
• Apple cider vinegar — Opt for raw, unfiltered apple cider vinegar for its health benefits and distinct taste.
• Ginger — Use fresh ginger for the best flavor. Grate it finely to ensure it blends well with the other ingredients.
• Honey — Choose a high-quality, locally sourced honey to add a touch of sweetness to the kimchi.

Tips & Tricks

• For a spicier version, add a small amount of Latvian chili peppers or a pinch of chili flakes.
• Adjust the fermentation time based on your preference. Shorter fermentation will result in a milder flavor, while longer fermentation will develop a tangier taste.
• Use a clean utensil to press down the kimchi in the jar to prevent contamination.
• The kimchi can be stored in the refrigerator for up to 2 weeks. The flavors will continue to develop over time.
• Serve the Latvian-style Kimchi as a side dish with traditional Latvian meals or use it as a flavorful topping for sandwiches and salads.

Serving advice

Serve the Latvian-style Kimchi chilled as a side dish alongside Latvian main courses. Its refreshing and tangy flavors complement hearty dishes such as potato pancakes, sauerkraut stew, or Latvian-style pork chops. The kimchi can also be enjoyed on its own as a light and healthy snack.

Presentation advice

Present the Latvian-style Kimchi in a small bowl or on a plate garnished with fresh herbs such as dill or parsley. The vibrant colors of the vegetables will add visual appeal to the dish. Consider serving it alongside other traditional Latvian condiments for a complete culinary experience.