Recipe
Kimchi Adapted to Spanish Cuisine
Spanish-Inspired Kimchi: A Fiery Twist on a Classic
4.5 out of 5
In the vibrant world of Spanish cuisine, we introduce a fiery twist on the beloved Korean dish, kimchi. This adaptation combines the bold flavors of traditional kimchi with Spanish ingredients, resulting in a fusion that will tantalize your taste buds. Get ready to embark on a culinary adventure that marries the best of both worlds.
Metadata
Preparation time
30 minutes
Cooking time
5 minutes
Total time
35 minutes (excluding fermentation and refrigeration time)
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free, Dairy-free, Low-carb, Paleo
Allergens
Chorizo (pork)
Not suitable for
Vegan, Nut-free, Soy-free, Egg-free, Shellfish-free
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.Cut the Napa cabbage into quarters and remove the core. Slice the cabbage into thin strips.
-
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.Rinse the cabbage under cold water to remove excess salt. Squeeze out any remaining liquid and transfer the cabbage to a clean bowl.
-
4.In a small bowl, mix together the Spanish paprika, minced garlic, grated ginger, sherry vinegar, and honey to create a paste.
-
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.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.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.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.
More recipes...
For Kimchi » Browse all
For Korean cuisine » Browse all
More Korean cuisine dishes » Browse all
Onmyeon
Cold noodle soup
Onmyeon is a Korean cold noodle dish that is perfect for hot summer days. The dish is made with thin, chewy noodles made from wheat flour, potato...
Kkori gomtang
Ox bone soup with oxtail
Kkori gomtang is a traditional Korean soup that is made with beef bones and vegetables. The soup is known for its rich and savory flavor, and is...
Dubujeon
Dubujeon, or Korean pancake, is a savory dish that is perfect for breakfast, lunch, or dinner. The dish is simple to prepare and can be customized...
More Spanish cuisine dishes » Browse all
Botifarra de ceba
Botifarra de ceba is a traditional Catalan sausage made with pork, onions, and spices. It is a popular dish in Catalonia and is often served...
Prestiños
Prestiños are a traditional dessert from the Galicia region of Spain. They are similar to doughnuts and are made by frying a sweet dough and then...
Mostachos de Utrera
Mostachos from Utrera
Mostachos de Utrera is a traditional Spanish dish that originated in the town of Utrera in Andalusia. It is a delicious and hearty dish that is...