Kimchi Adapted to Spanish Cuisine

Ingredients

While the original Korean kimchi is known for its pungent and spicy flavors, this Spanish-inspired version incorporates elements of Spanish cuisine. We use Spanish paprika, chorizo, and sherry vinegar to infuse the kimchi with a smoky and tangy twist. The result is a unique blend of flavors that pays homage to both culinary traditions. We alse have the original recipe for Kimchi, so you can check it out.

• 1 medium Napa cabbage (500g) 1 medium Napa cabbage (500g)
• 2 tablespoons sea salt (30g) 2 tablespoons sea salt (30g)
• 1 tablespoon Spanish paprika (15g) 1 tablespoon Spanish paprika (15g)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger (15g) 1 tablespoon grated fresh ginger (15g)
• 1 tablespoon sherry vinegar (15ml) 1 tablespoon sherry vinegar (15ml)
• 1 tablespoon honey (15ml) 1 tablespoon honey (15ml)
• 1/4 cup chopped Spanish chorizo (40g) 1/4 cup chopped Spanish chorizo (40g)
• 2 scallions, thinly sliced 2 scallions, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1/2 red bell pepper, thinly sliced 1/2 red bell pepper, thinly sliced
• 1 tablespoon olive oil (15ml) 1 tablespoon olive oil (15ml)

Nutrition

• Calories: 120 kcal / 502 kJ
• Fat: 7g (Saturated Fat: 2g)
• Carbohydrates: 12g (Sugar: 6g)
• Protein: 3g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cut the Napa cabbage into quarters and remove the core. Slice the cabbage into thin strips.
2. 2.
   In a large bowl, combine the cabbage and sea salt. Massage the salt into the cabbage for about 5 minutes to help release its juices. Let it sit for 30 minutes.
3. 3.
   Rinse the cabbage under cold water to remove excess salt. Squeeze out any remaining liquid and transfer the cabbage to a clean bowl.
4. 4.
   In a small bowl, mix together the Spanish paprika, minced garlic, grated ginger, sherry vinegar, and honey to create a paste.
5. 5.
   Heat olive oil in a pan over medium heat. Add the chopped Spanish chorizo and cook until crispy. Remove from heat and let it cool.
6. 6.
   Add the chorizo, scallions, carrot, and red bell pepper to the bowl with the cabbage. Pour the paprika paste over the vegetables and mix well, ensuring all the ingredients are coated.
7. 7.
   Transfer the kimchi to a clean jar, pressing it down firmly to remove any air bubbles. Seal the jar tightly and let it ferment at room temperature for 2 to 3 days.
8. 8.
   After the fermentation period, refrigerate the kimchi for at least 1 week before consuming to allow the flavors to develop.

Treat your ingredients with care...

• Napa cabbage — Make sure to thoroughly rinse the cabbage after massaging it with salt to remove excess saltiness.
• Spanish paprika — Opt for a high-quality smoked Spanish paprika to enhance the smoky flavor of the kimchi.
• Spanish chorizo — Use cured Spanish chorizo for a rich and robust taste.
• Sherry vinegar — If you can't find sherry vinegar, you can substitute it with red wine vinegar.
• Honey — Adjust the amount of honey according to your desired level of sweetness.

Tips & Tricks

• For a spicier kick, add a pinch of Spanish cayenne pepper or crushed red pepper flakes.
• Allow the kimchi to ferment for longer if you prefer a stronger and more tangy flavor.
• Serve the kimchi as a side dish to complement Spanish tapas or as a topping for grilled meats and sandwiches.
• Store the kimchi in the refrigerator for up to 1 month to maintain its freshness.
• Experiment with different vegetables like radishes or bell peppers to add your own twist to the recipe.

Serving advice

Serve the Spanish-inspired kimchi as a vibrant and flavorful side dish alongside traditional Spanish tapas. It pairs exceptionally well with grilled chorizo, patatas bravas, and Spanish omelette. The tangy and smoky flavors of the kimchi will add a delightful contrast to the rich and savory Spanish dishes.

Presentation advice

Present the Spanish-inspired kimchi in a small ceramic dish or a glass jar to showcase its vibrant colors. Garnish with a sprinkle of chopped scallions or a drizzle of olive oil for an extra touch of elegance. Serve with a side of crusty bread or tortilla chips for a complete sensory experience.