Kimchi is a traditional Korean preparation that has become a national symbol and an essential element of Korean cuisine. Its origin dates back several centuries, when Korean communities began fermenting vegetables to preserve them during the long winters. Original kimchi is known for its spicy, sour, and umami flavor, the result of a fermentation process with ingredients like napa cabbage, brine, and spices such as garlic, ginger, and chili.
In Latin America, kimchi has been gaining popularity and, although it keeps its original name in many countries, in some places you might hear it called "fermented cabbage salad" or "fermented coleslaw." In Mexico, for example, it is usually simply called "kimchi," while in countries like Argentina and Chile it is also recognized as an exotic side dish for salads and modern dishes. A mild, non-fermented version has emerged as an alternative for those who wish to enjoy the fresh flavors of kimchi without the characteristic intensity of traditional fermented kimchi.
How to prepare mild kimchi
In a large bowl, combine the red onion, carrots, cabbage, and salt.
Add just enough water to cover the vegetables.
Let them rest at room temperature overnight.
The next day, drain the vegetables.
Add the remaining ingredients and mix well.
Refrigerate the salad for at least 1 hour before serving.
It will keep in a sealed container in the refrigerator for up to 7 days.
Variation: this kimchi does not go through a fermentation process, like real kimchi.
If you wish to ferment this kimchi, omit the oil and place the mixture in a large sterilized jar.
Leave the kimchi at room temperature for 2 to 4 days, opening the jar once a day to let the accumulating gases escape.
Store the kimchi in the refrigerator after this period.
It will keep for several weeks.
