A couple of months ago, while eating kimchi with my lunch at the Big Table in the Instructables office, the phrase "Cajun kimchi" somehow evolved out of the lunchtime conversation, and I got to thinking about Cajun-Korean fusion. I'm from a small Southern city that's loosely in the orbit of Cajun country, and I grew up eating Cajun classics such as gumbo, jambalaya, red beans and rice, and even went to the occasional crawfish boil. While Cajun and Korean cuisine are in many ways incredibly different, they both share an emphasis on seafood and an intense spiciness that I thought might make them go really well together.
I recently teamed up with my friend Cindy from New Orleans to make Cajun kimchi a reality! We followed along this kimchi recipe and added in our own seasonings and vegetables. And it turned out delicious :D A big thanks to Cindy for helping out!
From start to finish, this took us about 3-4 hours to do.
Step 1: Ingredients
(Onions, bell peppers, and celery are known as the "holy trinity" of vegetables in Cajun cooking -- they're used very frequently together.)
Korean red pepper flakes (gojugaro)
Tony Cachere's Creole Seasoning (aka Tony's)
Fish sauce (not shown)
Salt (not shown)
Rice flour (not shown)
Sugar (not shown)
Sealable, air-tight container(s)
Step 2: Prepare the Cabbage
While the cabbage is salting, it's time to prepare the other ingredients!
Step 3: Chop the Vegetables
Step 4: Make the Sauce: Porridge
I'm going to use numbers here, but only to give you an idea of the ratio we used -- don't take them literally. You'll want to scale accordingly. Add 1/3 cup of rice flour into a pot, and then add 2 cups of water. Heat the mixture until the porridge gets thick and starts to boil. Add ~1/6 cup of sugar and keep stirring until the color of the porridge clarifies. (The change in color will not be dramatic.) Turn off the heat and then allow the porridge to cool to a warm to lukewarm temperature.