Portuguese Kimchi
Portuguese Kimchi
Kimchi is a Korean pickled dish, traditionally made with cabbage and daikon radish. Try out this Portuguese take on kimchi; it’s flavored with lots of garlic and piri piri peppers, also known as bird’s eye chiles.
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Servings
6
Ingredients
- 2 quarts kale, chopped
- 1 cup tomato paste
- 1 cup roasted red peppers, chopped
- 3 tablespoon salt
- 2 tablespoon ground black pepepr
- 2 tablespoon ground piri piri pods
- 1 teaspoon sugar
- 15 cloves garlic
Directions
- Place all of the ingredients together in a non-reactive mixing bowl. Mix everything together and rest for 2 hours at room temperature, stirring every 30 minutes or so.
- When the mixture is wilted significantly and the flavors are melded together, place in a glass mason jar with 2 to 3 inches of room at the top. Fit the top with a layer of cheese cloth and a rubber band so no insects can enter but the product has plenty of access to fresh oxygen. Place the jar in a cool dark place and ferment for at least 7 and up to 10 days. Stir carefully now and then to ensure good bacteria growth. If any sort of mold grows on it discard and begin again.
- Once the initial time frame has passed, place in the refrigerator and rest another 7 to 10 days. Now you have a “mother” that you can grow more by feeding it the ingredients above and following the same directions. When the seasons change and you have a very strong kimchi, you can feed it various things from that season and watch your kimchi evolve.