Thai-style Kimchi

Ingredients

While the original Korean Kimchi is known for its pungent and garlicky flavors, Thai-style Kimchi incorporates Thai ingredients to give it a unique twist. Thai chilies, lemongrass, and fish sauce are added to enhance the spiciness and tanginess of the dish, creating a flavor profile that is distinctly Thai. We alse have the original recipe for Kimchi, so you can check it out.

• 1 medium Napa cabbage, shredded (about 8 cups / 1.9 liters) 1 medium Napa cabbage, shredded (about 8 cups / 1.9 liters)
• 2 tablespoons sea salt 2 tablespoons sea salt
• 2 Thai chilies, finely chopped 2 Thai chilies, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 carrot, julienned 1 carrot, julienned

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat: 4g / 1g saturated
• Carbohydrates: 10g / 5g sugars
• Protein: 2g
• Fiber: 3g
• 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 thoroughly under cold water to remove excess salt. Squeeze out any excess water and transfer the cabbage to a clean bowl.
3. 3.
   In a separate bowl, combine the Thai chilies, garlic, ginger, lemongrass, fish sauce, sugar, rice vinegar, vegetable oil, and sesame oil. Mix well to create the kimchi paste.
4. 4.
   Pour the kimchi paste over the cabbage and mix until the cabbage is well coated.
5. 5.
   Add the green onions and carrot to the cabbage mixture and toss to combine.
6. 6.
   Transfer the kimchi to a clean, airtight jar or container. Press it down firmly to remove any air bubbles and ensure the cabbage is fully submerged in the liquid.
7. 7.
   Leave the kimchi at room temperature for 1-2 days to allow it to ferment. Then, refrigerate for at least 1 week before consuming to develop its flavors.

Treat your ingredients with care...

• Napa cabbage — Make sure to massage the cabbage well with salt to help release its juices and ensure proper fermentation.
• Thai chilies — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Lemongrass — Use only the tender part of the stalk and finely chop it for better incorporation into the kimchi.

Tips & Tricks

• For a more intense flavor, allow the kimchi to ferment for a longer period of time.
• Serve Thai-style Kimchi as a side dish to complement Thai curries, stir-fries, or rice dishes.
• If you prefer a milder kimchi, reduce the amount of Thai chilies or remove the seeds before chopping.
• Store the kimchi in the refrigerator for up to 1 month to maintain its freshness.
• Experiment with adding other Thai ingredients such as Thai basil or kaffir lime leaves for additional flavor variations.

Serving advice

Serve Thai-style Kimchi chilled as a side dish alongside your favorite Thai dishes. It adds a refreshing and spicy element to the meal. Garnish with fresh cilantro or Thai basil for an extra burst of flavor.

Presentation advice

Transfer the Thai-style Kimchi to a small serving bowl or plate. Arrange it neatly and garnish with a sprinkle of sesame seeds or sliced Thai chilies for an attractive presentation. Serve alongside other Thai dishes to create a visually appealing and flavorful spread.