MR. KIM COOKS

This recipe blends the bold, spicy tang of traditional kimchi with the smoky heat and vibrant citrus notes of Latin cuisine. Expect hints of chipotle, lime, and cilantro for an exciting fusion of flavors.

Ingredients:

For the Kimchi Base:

• 1 medium Napa cabbage, chopped into bite-sized pieces
• ¼ cup coarse sea salt
• 4 cups water

For the Latin-Infused Kimchi Paste:

• 1 medium onion, finely chopped
• 5 cloves garlic, minced
• 1-inch ginger, grated
• 1 chipotle pepper in adobo sauce, minced
• 1 tablespoon adobo sauce
• 1 small jalapeño, finely chopped
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon fish sauce (or soy sauce for a vegan option)
• 2 tablespoons lime juice
• Zest of 1 lime
• 1 tablespoon honey or agave syrup
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 cup shredded carrots
• 4 scallions, chopped
• ½ cup chopped fresh cilantro

Instructions:

1. Salt the Cabbage: In a large bowl, dissolve sea salt in water. Add chopped cabbage and let it soak for 1-2 hours. Drain and rinse thoroughly.
2. Make the Paste: In a blender or food processor, combine onion, garlic, ginger, chipotle, adobo sauce, jalapeño, smoked paprika, cumin, oregano, fish sauce, lime juice, lime zest, honey, and gochugaru. Blend until smooth.
3. Mix Everything: In a large bowl, toss the drained cabbage with shredded carrots, scallions, and cilantro. Pour the blended paste over the vegetables and massage the mixture with gloved hands to coat everything evenly.
4. Pack & Ferment: Pack the kimchi mixture into a sterilized glass jar, pressing down to remove air pockets. Leave about 1 inch of space at the top. Cover loosely and let it ferment at room temperature for 3-5 days.
5. Taste & Store: Once it reaches your preferred level of tanginess, transfer the kimchi to the fridge to slow fermentation. It will continue to develop flavor over time.

Serving Suggestions:

• As a topping for tacos or quesadillas
• Mixed into ceviche for an extra punch
• Served alongside grilled meats or arepas
• Tossed into a Latin-inspired fried rice