Kimchi

Kimchi is a traditional Korean dish consisting of fermented vegetables, particularly Chinese cabbage (napa) and radishes, seasoned with a paste made of Korean chili pepper, garlic, ginger, and other spices.

Here is the recipe for making kimchi, with an Italian twist which could be the use of Calabrian chili powder instead of Korean chili powder, if it’s not available.

Ingredients

• 1 kg of Chinese cabbage
• 1/4 cup of coarse salt
• Water, enough to cover the cabbage
• 1 teaspoon of sugar
• 2-3 tablespoons of chili powder (Korean or Calabrian)
• 3 cloves of minced garlic
• 1 teaspoon of grated ginger
• 1 chopped green onion (white and green parts)
• 1 carrot cut into sticks
• 1 radish cut into sticks

Preparation

1. Cut the Chinese cabbage into large pieces, then place it in a large bowl and sprinkle with salt. Add water until the cabbage is covered and let it soak for about 1-2 hours.
2. After soaking, rinse the cabbage well to remove the salt, and let it drain completely.
3. In the meantime, prepare the spice paste. In a bowl, mix the chili powder with the sugar, minced garlic, grated ginger, and green onion.
4. Add the carrot and radish to the spice mixture and mix well.
5. Massage the cabbage with the spice paste making sure each leaf is well coated. Use gloves to protect your hands and avoid touching your eyes during and after the process.
6. Once the cabbage is seasoned, transfer it to a fermentation container (ideally a glass jar with an airtight seal).
7. Press the cabbage down in the container until the juices released nearly cover the vegetables.
8. Leave the container at room temperature and away from direct sunlight for about 1-5 days. Check and press down the cabbage once a day.
9. After the kimchi begins to ferment and develop the characteristic sour taste, transfer it to the refrigerator. Fermentation will continue, but much more slowly. The kimchi will be ready to eat after about a week, but it will improve over time.

Kimchi can be consumed on its own or used as an ingredient in many dishes, such as soups, risottos, and even pizza, for a daring blend of Korean and Italian cuisine.

Curiosity

Kimchi is considered a very healthy food thanks to its probiotic properties from fermentation. It is not only rich in vitamins and fibers but is also a fundamental element in the Korean diet, so much so that it is a staple on the daily table of this culture.