Mexican-style Kimchi

Ingredients

While the original Korean kimchi is typically made with napa cabbage and Korean chili flakes, this Mexican-style kimchi incorporates Mexican chili peppers, such as jalapenos or serranos, and Mexican spices like cumin and oregano. The fermentation process remains the same, allowing the flavors to develop and create a deliciously tangy and spicy condiment. We alse have the original recipe for Kimchi, so you can check it out.

• 1 head of napa cabbage, shredded (500g / 1.1 lb) 1 head of napa cabbage, shredded (500g / 1.1 lb)
• 2 carrots, julienned (150g / 5.3 oz) 2 carrots, julienned (150g / 5.3 oz)
• 1 daikon radish, julienned (200g / 7 oz) 1 daikon radish, julienned (200g / 7 oz)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 jalapeno peppers, thinly sliced 2 jalapeno peppers, thinly sliced
• 2 tablespoons Mexican chili powder 2 tablespoons Mexican chili powder
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 2 tablespoons sea salt 2 tablespoons sea salt
• 2 tablespoons sugar 2 tablespoons sugar
• 1 tablespoon fish sauce (optional, for umami flavor) 1 tablespoon fish sauce (optional, for umami flavor)
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 bunch of green onions, chopped 1 bunch of green onions, chopped
• 1/4 cup cilantro, chopped 1/4 cup cilantro, chopped

Nutrition

• Calories: 45 kcal / 188 kJ
• Fat: 0.5g (0g saturated)
• Carbohydrates: 10g (6g sugars)
• Protein: 2g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the shredded cabbage, carrots, daikon radish, minced garlic, and jalapeno peppers.
2. 2.
   In a separate bowl, mix together the Mexican chili powder, cumin powder, dried oregano, sea salt, sugar, fish sauce (if using), and grated ginger.
3. 3.
   Pour the spice mixture over the vegetables and toss well to ensure all the vegetables are coated.
4. 4.
   Cover the bowl with a clean kitchen towel and let it sit at room temperature for 1-2 hours to allow the flavors to meld.
5. 5.
   After the resting period, add the chopped green onions and cilantro to the bowl and mix well.
6. 6.
   Transfer the mixture to a clean, airtight jar, pressing it down firmly to remove any air pockets.
7. 7.
   Leave the jar at room temperature for 2-3 days to ferment. After that, refrigerate for at least a week before consuming to allow the flavors to develop further.
8. 8.
   Serve the Mexican-style kimchi as a condiment alongside your favorite Mexican dishes.

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.
• Jalapeno peppers — Adjust the amount of jalapenos according to your desired level of spiciness. Remove the seeds for a milder flavor.
• Fish sauce — If you prefer a vegetarian or vegan version, you can omit the fish sauce or substitute it with soy sauce for a similar umami flavor.

Tips & Tricks

• For a more intense flavor, allow the kimchi to ferment for a longer period of time, up to a month.
• Use gloves when handling the jalapeno peppers to avoid irritation to your skin or eyes.
• Serve the Mexican-style kimchi chilled for a refreshing contrast to spicy Mexican dishes.
• Experiment with adding other Mexican ingredients like lime juice or chipotle peppers for additional depth of flavor.
• Store the kimchi in the refrigerator for up to 3 months to maintain its freshness.

Serving advice

Serve the Mexican-style kimchi as a side dish or condiment alongside tacos, burritos, enchiladas, or any other Mexican dish. Its spicy and tangy flavors will complement the richness of the main course and add a refreshing element to the meal.

Presentation advice

Transfer the Mexican-style kimchi to a small serving bowl or plate. Garnish with a sprinkle of chopped cilantro and a few slices of jalapeno peppers for an attractive presentation. The vibrant colors of the kimchi will add visual appeal to your Mexican-inspired spread.