Yes, Kimchi can be made with ingredients readily available in the Philippines. While some traditional Korean ingredients may not be as easily accessible, you can still create a delicious and authentic version of Kimchi using local substitutes. Here's a basic recipe for making Kimchi with Philippine-available ingredients:
Ingredients:
- Napa cabbage or local cabbage (Pechay Baguio or Chinese cabbage can be used as a substitute)
- Carrots
- Radishes (daikon radish or local radishes)
- Spring onions (scallions)
- Garlic
- Ginger
- Red chili peppers (siling labuyo or Thai chili peppers)
- Salt
- Sugar
- Fish sauce (patis) or shrimp paste (bagoong) - optional but adds depth of flavor
- Water
Instructions:
Prepare the Vegetables: Chop the cabbage into bite-sized pieces or separate the leaves if using Pechay Baguio. Julienne the carrots and radishes. Cut the spring onions into small pieces. Mince the garlic and ginger. Deseed and chop the red chili peppers.
Salt the Vegetables: In a large bowl, toss the chopped cabbage (or Pechay Baguio) with salt until it's evenly distributed. Let it sit for about 1-2 hours to allow the cabbage to release water. Rinse the cabbage thoroughly to remove excess salt, and then drain well.
Make the Kimchi Paste: In a blender or food processor, blend the garlic, ginger, red chili peppers, and sugar into a paste. You can adjust the amount of chili peppers to control the spiciness according to your preference.
Mix the Vegetables and Paste: In a mixing bowl, combine the drained cabbage (or Pechay Baguio), carrots, radishes, spring onions, and the Kimchi paste. Add fish sauce or shrimp paste if using, for added depth of flavor.
Pack into Jars: Pack the Kimchi mixture tightly into clean and sterilized glass jars. Press it down firmly to remove any air pockets and to ensure the vegetables are submerged in their own juices.
Ferment the Kimchi: Leave the jars at room temperature for about 1 to 2 days to kickstart the fermentation process. Check the jars daily, pressing the Kimchi down with a clean spoon to keep it submerged in its liquid.
Refrigerate: Once the Kimchi reaches your desired level of fermentation (typically after 1 to 2 days), move the jars to the refrigerator to slow down the fermentation process. The Kimchi will continue to develop its flavors over time.
Keep in mind that traditional Kimchi may use Korean chili flakes and Korean fish sauce, but using local substitutes will still result in a tasty and enjoyable Kimchi. The fermentation process and the combination of flavors from the vegetables, spices, and seasonings will give you a delicious homemade Kimchi that you can enjoy as a side dish or use in various Korean recipes.