Brazilian Kimchi Recipe, submitted by Byanca Calixto
1. Wash the chard well and cut it into rectangles 2 cm wide and 1 cm long.
Ingredients · Servings 30
- 1/2 chard (400 g)
- 1 large carrot (200 g)
- 1 large cucumber (200 g)
- 1 medium radish (150 g)
- 1 bunch of scallions (100 g)
- 2 packets of Calabrian chili peppers (20 g)
- 75 ml of chili sauce
- 50 g of garlic
- 50 g of ginger
- 2 tablespoons of vinegar (30 ml)
- 2 tablespoons of sugar (24 g)
- 100 g of wheat
- 150 ml of water
- 120 g of salt
Method · 1 h 30 min
- Wash the Swiss chard well and cut it into rectangles 2 cm wide and 1 cm long.
- Sprinkle the chard with 50g of salt (or salt to taste) and set aside for 30 minutes.
- Salt is important because it will dehydrate the chard and make it soft.
- Meanwhile, cut the other vegetables into thin strips, and slice the scallions into thin rings; set aside.
- Remove the water that the chard will release, sprinkle with salt again, and let it sit for another 30 minutes.
- Meanwhile, finely chop the garlic and ginger, and set aside.
- Dissolve the wheat in water, add a pinch of salt, and heat over low heat, stirring constantly to prevent lumps.
- Once it has formed a firm paste, turn off the heat and let it cool (to cool it faster, place the pan in a bowl of cold water).
- Remove the water that the chard releases and check if the salt level is to your liking; if not, rinse the chard under running water.
- Once the wheat paste is cold, add the chili sauce, chili flakes, garlic, ginger, vinegar, sugar, and salt to taste.
- Mix until a smooth paste forms (if you prefer, blend everything in a blender).
- Take the chopped vegetables, mix them with the chard and scallions, and spread the spicy paste until all the vegetables are well coated.
- Now just serve!
- 2. Sprinkle the chard with 50g of salt (or salt to taste) and set aside for 30 minutes.
- 3. Salt is important because it will dehydrate the chard and make it soft.
- 4 Meanwhile, cut the other vegetables into thin strips, and slice the scallions into thin rings; set aside.
- 5. Remove the water that the chard will release, sprinkle with salt again, and let it sit for another 30 minutes.
- 6 Meanwhile, finely chop the garlic and ginger, and set aside.
- 7. Dissolve the wheat in the water, add a pinch of salt, and bring to a simmer over low heat, stirring constantly to prevent lumps.
- 8. Once it has formed a firm paste, turn off the heat and let it cool (to cool it faster, place the pan in a bowl of cold water).
- 9. Remove the water that the chard releases and check if the salt level is to your liking; if not, rinse the chard under running water.
- 10. Once the wheat paste is cold, add the chili sauce, chili flakes, garlic, ginger, vinegar, sugar, and salt to taste.
- 11. Mix until a smooth paste forms (if you prefer, blend everything in a blender).
- 12. Take the chopped vegetables, mix them with the chard and scallions, and spread the spicy paste until all the vegetables are well coated.
- 13 Now just serve!
This is an adaptation of Korean Kimchi to suit Brazilian tastes. Because it's a spicy side dish, it's recommended that it be served on a separate plate so that it can be enjoyed gradually.
