Vietnamese-style Kimchi

Ingredients

While the original Korean kimchi is known for its strong and pungent flavors, Vietnamese-style kimchi incorporates the distinct flavors of Vietnamese cuisine. This adaptation includes the use of Vietnamese chili peppers, fish sauce, and aromatic herbs like cilantro and Thai basil. The result is a kimchi that is both spicy and refreshing, with a unique Vietnamese twist. 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 tablespoons Vietnamese chili paste 2 tablespoons Vietnamese chili paste
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1/4 cup chopped cilantro 1/4 cup chopped cilantro
• 1/4 cup chopped Thai basil 1/4 cup chopped Thai basil

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 9g, 5g
• Protein: 2g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   Place the shredded Napa cabbage in a large bowl and sprinkle with sea salt. Massage the salt into the cabbage for about 5 minutes to help release its moisture.
2. 2.
   Rinse the cabbage under cold water to remove excess salt. Drain well and set aside.
3. 3.
   In a separate bowl, combine the Vietnamese chili paste, fish sauce, sugar, minced garlic, and grated ginger. Mix well to create a paste.
4. 4.
   Add the paste to the drained cabbage and mix until the cabbage is evenly coated.
5. 5.
   Add the sliced green onions, chopped cilantro, and chopped Thai basil to the cabbage mixture. Toss to combine.
6. 6.
   Transfer the kimchi to a clean jar or airtight container, pressing it down firmly to remove any air bubbles.
7. 7.
   Cover the jar or container and let the kimchi ferment at room temperature for 1 to 2 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 massage the salt into the cabbage well to ensure it releases enough moisture for fermentation.
• Vietnamese chili paste — Adjust the amount according to your desired level of spiciness.
• Fish sauce — Use a high-quality fish sauce for the best flavor.
• Thai basil — If Thai basil is not available, you can substitute it with regular basil.

Tips & Tricks

• For a milder kimchi, reduce the amount of Vietnamese chili paste.
• 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 Vietnamese main dishes.
• Use gloves when massaging the salt into the cabbage to avoid skin irritation from the salt.

Serving advice

Serve the Vietnamese-style kimchi as a side dish alongside traditional Vietnamese dishes such as pho, banh mi, or spring rolls. It adds a spicy and tangy kick to balance out the flavors of the main dishes.

Presentation advice

Transfer the kimchi to a small serving bowl and garnish with a sprinkle of chopped cilantro and Thai basil. The vibrant colors of the herbs will enhance the visual appeal of the dish.