Kimchi Queen #2: Mexican Kimchi

 

 An all green, Mexican Spiced Kimchi Made With Fresh Pureed Jalapenos.

 

 

 Mexican Kimchi

 

1 giant Head Napa or 2 small

1/3-1/4 cup salt

 

Remove any bad discolored or gross parts of the cabbage, including the brow bottom part, Cut the head in 4ths. rinse each 4th in water and place in a giant bowl. Sprinkle the salt on all sides and between the leaves and put back in the bowl and let sit 3 hours

 

Meanwhile

 

Put 1 cup water in a pot and add 

 2 T rice flour

3 T sugar 

 

And whisk and bring to boil till thickened, Turn off heat and add 

2 t oregano

2 t cumin

Set aside to cool

 

1/2 cup garlic cloves

15 jalapenos seeded

1 onion

1/2 cup fish sauce

 

Place all of the above in a Vitamix or Food Processor and process till smooth, put it into a large bowl with the rice flour mixture, then add

 

1 cup radish matchsticks

1 bunch Cleaned scallions, chopped

 

When the Napa is wilted and flexible, dump out the water in the bowl, then coat all surfaces of the 4ths with the mixture. Pack in a container, put the lid on and let sit on counter 24-48 hours till fermented, then refrigerate.

Eat in a Taco with steak fried in Taco Seasoning and Crema

Or put a few leaves in a burrito for heat and crunch.

If you like THIS recipe, try my

INDIAN KIMCHI

 

or my 

Kimchi Cabbage Rolls Stuffed With Bulgogi