Turkish-style Kimchi

Ingredients

While the original Korean kimchi is known for its intense spiciness and pungent aroma, Turkish-style Kimchi incorporates Turkish spices and flavors to create a unique fusion. The Turkish version may include ingredients like sumac, Aleppo pepper, and pomegranate molasses, giving it a distinct tangy and slightly sweet taste. We alse have the original recipe for Kimchi, so you can check it out.

• 1 large head of cabbage, shredded (about 1.5 kg / 3.3 lbs) 1 large head of cabbage, shredded (about 1.5 kg / 3.3 lbs)
• 2 tablespoons sea salt 2 tablespoons sea salt
• 2 tablespoons sumac 2 tablespoons sumac
• 2 tablespoons Aleppo pepper flakes 2 tablespoons Aleppo pepper flakes
• 2 tablespoons pomegranate molasses 2 tablespoons pomegranate molasses
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons fish sauce (optional for non-vegetarian version) 2 tablespoons fish sauce (optional for non-vegetarian version)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons water 2 tablespoons water

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat: 3g (Saturated Fat: 0.4g)
• Carbohydrates: 12g (Sugars: 6g)
• Protein: 3g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Place the shredded cabbage in a large bowl and sprinkle with sea salt. Massage the salt into the cabbage for about 5 minutes to help release its juices.
2. 2.
   Rinse the cabbage under cold water to remove excess salt. Drain well and transfer to a clean, dry bowl.
3. 3.
   In a separate bowl, combine the sumac, Aleppo pepper flakes, pomegranate molasses, minced garlic, grated ginger, fish sauce (if using), olive oil, and water. Mix well to create a paste.
4. 4.
   Pour the paste over the cabbage and mix thoroughly, ensuring all the cabbage is coated.
5. 5.
   Transfer the mixture to a clean, sterilized jar, pressing it down firmly to remove any air pockets.
6. 6.
   Close the jar tightly and let it sit at room temperature for 2-3 days to allow fermentation to occur. After this initial fermentation period, refrigerate the kimchi to slow down the fermentation process.
7. 7.
   Turkish-style Kimchi is ready to be enjoyed! Serve it as a side dish or use it to add a burst of flavor to your favorite Turkish dishes.

Treat your ingredients with care...

• Cabbage — Make sure to thoroughly wash and dry the cabbage before shredding it to remove any dirt or impurities.
• Sumac — Use high-quality sumac for the best flavor. If you can't find sumac, you can substitute it with lemon zest for a similar tangy taste.
• Aleppo pepper flakes — If you can't find Aleppo pepper flakes, you can use a combination of paprika and cayenne pepper for a similar level of spiciness.
• Pomegranate molasses — Look for pomegranate molasses in Middle Eastern or specialty stores. If unavailable, you can make your own by reducing pomegranate juice until it thickens.
• Fish sauce — Fish sauce adds depth of flavor, but it can be omitted for a vegetarian version.

Tips & Tricks

• For a milder version, reduce the amount of Aleppo pepper flakes.
• Allow the kimchi to ferment for longer if you prefer a stronger and more tangy flavor.
• Use a clean and sterilized jar to prevent unwanted bacteria from contaminating the kimchi.
• Serve Turkish-style Kimchi chilled for a refreshing and tangy experience.
• Experiment with adding other Turkish spices or herbs to customize the flavor to your liking.

Serving advice

Serve Turkish-style Kimchi as a side dish alongside grilled meats, kebabs, or rice dishes. It also pairs well with Turkish flatbread or pita bread.

Presentation advice

Transfer the Turkish-style Kimchi to a decorative serving bowl or plate. Garnish with a sprinkle of sumac and a drizzle of olive oil for an appetizing presentation.