Tangy, spicy and sweet flavors entice the palate after taking a bite of crunchy Kimchi, which is a traditional Korean dish served with nearly every meal as a small plate or condiment and often used as an ingredient in a variety of meals in Korean culture.
Dating back to the 7th century, originally used a means of preserving fresh vegetables for the winter season, Kimchi consists of raw produce that is pickled and naturally fermented. It is considered a “living” food, the older it gets, the more complex its flavors develop. Full of Lactobacillus probiotics, it is prized for its nutritional benefits specifically as a digestive aide. Its ingredients and flavor can vastly differ depending on the region and season it is produced though it is most commonly made with cabbage, which is widely grown in Korea. Garlic, ginger, green onions, hot red pepper and Korean spices are also traditionally used to flavor and ferment what will become Kimchi.
For a dish in August of 2015, we took the traditional approach and used Napa (or “Nappa”) Cabbage, Mung Bean Sprouts, Daikon Radish, Korean Chilis and Fish Sauce. These classic Kimchi ingredients then received an added punch of flavor with the addition of a few untraditional ingredients. Cardamom and a housemade Puerto Rican “Pique” Sauce of fermented sweet and spicy pineapple juice were both used to add more intrigue to our Kimchi.
