Peruvian-style Kimchi

Ingredients

In this Peruvian adaptation of Kimchi, we incorporate Peruvian ingredients such as aji amarillo (yellow chili pepper) and rocoto (Peruvian red pepper) to add a distinct Peruvian twist. Additionally, we use local vegetables like purple potatoes and corn to enhance the flavors and textures of the dish. The result is a fusion of Korean and Peruvian cuisines that will tantalize your taste buds. 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 tablespoons sea salt 2 tablespoons sea salt
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 1 tablespoon rocoto paste 1 tablespoon rocoto paste
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 small purple potato, julienned 1 small purple potato, julienned
• 1/2 cup corn kernels 1/2 cup corn kernels
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 22g, 6g
• Protein: 4g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Place the shredded Napa cabbage in a large bowl and sprinkle with sea salt. Massage the cabbage gently for about 5 minutes to help release its juices. Let it sit for 30 minutes.
2. 2.
   Rinse the cabbage under cold water to remove excess salt. Squeeze out any remaining liquid and transfer the cabbage to a clean bowl.
3. 3.
   In a separate bowl, combine the aji amarillo paste, rocoto paste, fish sauce, rice vinegar, sugar, minced garlic, grated ginger, and sliced green onions. Mix well to create the kimchi paste.
4. 4.
   Add the kimchi paste to the cabbage and mix thoroughly, ensuring all the cabbage is coated. Let it marinate for at least 2 hours, or overnight for best results.
5. 5.
   In a small pan, heat the vegetable oil over medium heat. Add the julienned purple potato and corn kernels. Sauté for 5-7 minutes until the potatoes are tender. Set aside to cool.
6. 6.
   Once the potato and corn mixture has cooled, add it to the marinated kimchi and mix well.
7. 7.
   Transfer the Peruvian-style kimchi to a clean jar or airtight container. Allow it to ferment at room temperature for 1-2 days, then refrigerate for an additional 3-4 days before consuming.
8. 8.
   Serve the Peruvian-style kimchi as a side dish or use it to add a burst of flavor to your favorite Peruvian dishes.

Treat your ingredients with care...

• Aji Amarillo Paste — Aji amarillo is a Peruvian yellow chili pepper with a unique flavor. If you can't find the paste, you can substitute it with fresh or dried aji amarillo peppers. Remove the seeds and veins before using.
• Rocoto Paste — Rocoto is a Peruvian red pepper known for its spiciness. If you prefer a milder kimchi, reduce the amount of rocoto paste or substitute it with a milder chili pepper.
• Purple Potato — Purple potatoes add a vibrant color to the kimchi. If you can't find purple potatoes, you can use regular potatoes as a substitute.
• Corn — Fresh corn kernels provide a sweet crunch to the kimchi. You can use canned or frozen corn if fresh corn is not available.
• Fermentation — The longer you ferment the kimchi, the more intense the flavors will become. Taste it after 2 days and refrigerate when it reaches your desired level of fermentation.

Tips & Tricks

• For a spicier kimchi, add additional aji amarillo or rocoto paste according to your preference.
• Use gloves when handling the chili peppers to avoid skin irritation.
• Make sure the kimchi is fully submerged in its own juices while fermenting to prevent spoilage.
• The kimchi will continue to ferment in the refrigerator, so consume it within a month for the best flavor.
• Serve the Peruvian-style kimchi alongside traditional Peruvian dishes like ceviche or lomo saltado for a delightful fusion experience.

Serving advice

Serve the Peruvian-style kimchi as a side dish alongside your favorite Peruvian main course. It pairs well with grilled meats, seafood, or vegetarian dishes. The tangy and spicy flavors of the kimchi will complement the richness of the main dish and add a refreshing element to the meal.

Presentation advice

Present the Peruvian-style kimchi in a small bowl or dish, garnished with a sprinkle of chopped green onions or cilantro. The vibrant colors of the purple potatoes and corn will make the dish visually appealing. Consider serving it on a Peruvian-inspired platter or alongside other Peruvian condiments for an authentic touch.