Watch: Want to make Korean kimchi? Dubai-based chef Carlos Frunze shows the right way to ferment it

Spicy, sour, crunchy, with a strong, funky taste - Kimchi is definitely an acquired taste. The fermented dish is a staple in Korean kitchens and even those of Korean food fans across the world. Korean drama fans can't deny that a generous helping of Korean kimchi on a bowl of warm ramen is the perfect accompaniment for the next episode of your favourite K-drama series.

Kimchi is not difficult to make at home but its flavour depends on the ingredients, the right fermentation conditions, and the LAB (Lactic acid bacteria) involved in the fermentation process, says Chef Carlos Frunze, of Teible, a restaurant in Al Jaddaf waterfront, Dubai, which recieved a Bib Gourmand distinction in the MICHELIN Guide Dubai 2022.

Passionate about his Kimchi recipe adapted to suit the weather in the Middle East, Chef Carlos explained the right way to ferment Kimchi.

He uses local ingredients like Omani chillies to make his own version of the traditionally used Gochugaru paste, and raw honey produced in Sharjah instead of fruits for sweetness.

Ingredients

1 kg napa cabbage or Omani cabbage

32 gms or 6 pieces of garlic cloves

250 gms red chillies 

75 gms ginger

30 ml fish sauce (available in Asian sections at supermarkets) or mushroom sauce for vegans

30 ml Bread Shoyu/Soy sauce

45/50 gms of spring onion (white parts only)

120 gms daikon radish

125 gms white onion

22 gms of kosher salt

15 gms cane sugar

Method

Chef Carlos Frunze, is the Executive Chef of Teible, a restaurant in Al Jaddaf waterfront, Dubai, which recieved a Bib Gourmand distinction in the MICHELIN Guide Dubai 2022.

This article was first published in July, 2022.