Moroccan-style Spiced Kimchi

Ingredients

While the original Korean kimchi is known for its spicy and tangy flavors, this Moroccan adaptation adds a touch of North African spice to the mix. The traditional Korean ingredients like napa cabbage, radishes, and garlic are combined with Moroccan spices such as cumin, coriander, and paprika. The result is a harmonious blend of flavors that will transport you to the exotic land of Morocco. We alse have the original recipe for Kimchi, so you can check it out.

• 1 large napa cabbage, shredded (about 8 cups / 1.9 liters) 1 large napa cabbage, shredded (about 8 cups / 1.9 liters)
• 4 large radishes, thinly sliced 4 large radishes, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons (30ml) Korean red pepper flakes (gochugaru) 2 tablespoons (30ml) Korean red pepper flakes (gochugaru)
• 1 tablespoon (15ml) ground cumin 1 tablespoon (15ml) ground cumin
• 1 tablespoon (15ml) ground coriander 1 tablespoon (15ml) ground coriander
• 1 tablespoon (15ml) paprika 1 tablespoon (15ml) paprika
• 1 tablespoon (15ml) sea salt 1 tablespoon (15ml) sea salt
• 1 tablespoon (15ml) sugar 1 tablespoon (15ml) sugar
• 2 tablespoons (30ml) fish sauce (optional for non-vegetarian version) 2 tablespoons (30ml) fish sauce (optional for non-vegetarian version)
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat: 4g / 0.6g saturated
• Carbohydrates: 10g / 2g sugars
• Protein: 2g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the shredded napa cabbage, sliced radishes, minced garlic, Korean red pepper flakes, ground cumin, ground coriander, paprika, sea salt, and sugar.
2. 2.
   If using fish sauce, add it to the mixture. Otherwise, skip this step for a vegetarian version.
3. 3.
   Drizzle the olive oil over the mixture and toss everything together until well combined.
4. 4.
   Transfer the mixture to a clean glass jar or airtight container, pressing it down firmly to remove any air pockets.
5. 5.
   Cover the jar loosely with a lid and let it sit at room temperature for 2-3 days to allow the flavors to develop.
6. 6.
   After the fermentation period, refrigerate the Moroccan-style Spiced Kimchi for at least 1 week before consuming to enhance the flavors.

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 (gochugaru) — Adjust the amount according to your preferred level of spiciness. Add more for a hotter kimchi or reduce the amount for a milder version.
• Fish sauce — If you prefer a vegetarian version, you can omit the fish sauce and add a bit more salt for flavor.

Tips & Tricks

• For a more intense flavor, allow the kimchi to ferment for a longer period of time.
• Serve the Moroccan-style Spiced Kimchi as a side dish with Moroccan tagines or couscous for a delightful fusion of flavors.
• If you prefer a crunchier texture, reduce the fermentation time to 1-2 days.
• Experiment with adding other Moroccan spices like turmeric or cinnamon for a personalized twist.
• Store the kimchi in the refrigerator for up to 1 month to maintain its freshness.

Serving advice

Serve the Moroccan-style Spiced Kimchi chilled as a side dish or condiment alongside Moroccan main dishes. It adds a burst of flavor and a spicy kick to any meal. Garnish with fresh cilantro or mint leaves for an extra touch of Moroccan flair.

Presentation advice

Present the Moroccan-style Spiced Kimchi in a small ceramic dish or a traditional Moroccan tagine. The vibrant colors of the kimchi will beautifully contrast with the earthy tones of the dish, creating an enticing visual appeal.