Kimchi with a New Mexican Twist

Ingredients

While the original Korean kimchi is known for its pungent and spicy flavors, our New Mexican adaptation adds a fiery kick with the use of green chiles. The traditional Korean ingredients like napa cabbage, radishes, and garlic are still present, but we have incorporated local New Mexican flavors to create a fusion dish that is both familiar and exciting. We alse have the original recipe for Kimchi, so you can check it out.

• 1 head napa cabbage, chopped into bite-sized pieces 1 head napa cabbage, chopped into bite-sized pieces
• 4 green chiles, roasted, peeled, and chopped 4 green chiles, roasted, peeled, and chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 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, sliced 2 green onions, sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 tablespoon red pepper flakes (optional, for extra heat) 1 tablespoon red pepper flakes (optional, for extra heat)

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 16g, 8g
• Protein: 3g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the chopped napa cabbage, roasted green chiles, minced garlic, grated ginger, fish sauce, soy sauce, sugar, and salt.
2. 2.
   Mix well, ensuring that the cabbage is evenly coated with the sauce.
3. 3.
   Cover the bowl with a clean kitchen towel and let it sit at room temperature for 1-2 hours, allowing the flavors to meld together.
4. 4.
   After the resting period, add the sliced green onions, julienned carrot, and red pepper flakes (if desired) to the bowl.
5. 5.
   Mix everything together until well combined.
6. 6.
   Transfer the kimchi to a clean, airtight jar or container.
7. 7.
   Press down firmly to remove any air bubbles and ensure the kimchi is submerged in its own liquid.
8. 8.
   Seal the jar tightly and refrigerate for at least 24 hours before serving.
9. 9.
   The kimchi will continue to ferment and develop its flavors over time. It can be enjoyed for up to several weeks.

Treat your ingredients with care...

• Napa cabbage — Make sure to thoroughly wash and dry the cabbage before chopping it into bite-sized pieces.
• Green chiles — Roast the green chiles until the skin is charred, then peel and chop them for a smoky flavor.
• Fish sauce — If you prefer a vegetarian version, you can substitute the fish sauce with soy sauce or tamari for a similar umami flavor.

Tips & Tricks

• Adjust the amount of green chiles and red pepper flakes according to your desired level of spiciness.
• The longer you let the kimchi ferment in the refrigerator, the more intense the flavors will become.
• Serve the kimchi as a side dish, in tacos, or as a topping for burgers to add a spicy kick.

Serving advice

Serve the New Mexican kimchi as a side dish alongside your favorite New Mexican dishes, such as enchiladas or carne adovada. It also pairs well with grilled meats or as a topping for tacos and burritos.

Presentation advice

Garnish the kimchi with a sprinkle of chopped green onions and a few slices of roasted green chiles for an attractive presentation. Serve it in a colorful dish to highlight the vibrant colors of the kimchi.