Fermented foods are popular lately. Indeed, they are increasingly available in supermarkets. After miso, kefir, and kombucha, we now have kimchi, a salty and very spicy dish that will rejoice your tastebuds. This condiment is to Koreans what sauerkraut is to Germans!
The traditional recipe is prepared with napa cabbage (but it’s not a traditional coleslaw!), carrots, salt, green onions, garlic, ginger, pepper, soy sauce, and sometimes with brine shrimps. It is usually served cold as a side.
Making kimchi is easy. Simply follow those steps:
Here are 5 delicious ways to renew this Korean cuisine staple.
Substitute napa with another type of cabbage, such as green or red cabbage.
Substitute napa cabbage with diced oriental radishes (also known as daikon). Its crispy texture and spicy taste offer a refreshing twist to this dish.
Quebec is very lucky during cucumber season! Our cucumbers are fresh and crispy. Use them in this traditional kimchi recipe!
Substitute napa cabbage with green onions. Add sesame seeds for more crunch!
Carotenoid, which is responsible for carrots’ orange colour, is a powerful antioxidant. Spice up your grated carrots salad and transform it into kimchi! Carrots will become the main ingredient, substituting napa cabbage.
This Korean condiment will surely please strong sensations seekers. Take advantage of the abundance of local fresh vegetables to try this recipe!
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