Mexican-Style Kimchi ๐ŸŒถ️๐ŸŒฝ (with Bay Leaves and Chipotle)

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A jar of Mexican-style kimchi showing vibrant napa cabbage, carrot, corn, and red bell pepper coated in a smoky, tangy paste of chipotle, smoked paprika, garlic, lime, and bay leaves, ready for fermentation.

Fermented vegetables with chipotle, smoked paprika, corn, bell pepper, and bay leaves — inspired by memories, flavor, and a little rebellion.

A vibrant fusion of Korean fermentation and Mexican flavors — smoky, tangy, and full-bodied. Bay leaves add subtle warmth, while chipotle and fresh herbs bring depth and character. Inspired by the same spirit of memory, mood, and a little rebellion, this kimchi brings the soul of Mexico into your kitchen.

Ingredients:

  • 1 medium napa cabbage, chopped

  • 1 small carrot, julienned

  • ½ cup corn kernels (fresh or lightly roasted)

  • 1 small red bell pepper, julienned

  • 2–3 fresh chilies (or 1–2 chipotle peppers in adobo for smokiness)

  • 4–5 cloves garlic, minced

  • 1 tsp fresh ginger, minced

  • 1 tsp smoked paprika

  • 1–2 bay leaves

  • 1–2 tsp lime juice

  • 1–2 tsp sugar (or agave syrup)

  • 1–2 tsp salt (for salting cabbage)

  • Optional: handful fresh cilantro or epazote

Method:

  1. Salt the cabbage – Sprinkle chopped cabbage with salt, massage gently, and let sit 1–2 hours until softened. Rinse lightly and drain.

  2. Prepare other vegetables – Julienne carrot, bell pepper, corn, and slice chilies.

  3. Make the spice paste – Blend garlic, ginger, chipotle (or fresh chilies), smoked paprika, bay leaves, sugar, and lime juice into a smooth paste. Add a splash of water if needed.

  4. Combine everything – Toss cabbage, vegetables, and spice paste until evenly coated.

  5. Pack into a jar – Press tightly into a clean jar, leaving ~1 inch for fermentation.

  6. Ferment – Leave at room temperature 2–3 days, pressing down daily and releasing gas.

  7. Store – Once the flavor develops to your liking, refrigerate. Flavors will deepen over time.

Tips / Story-Driven Notes:

  • Feel free to adjust chipotle or fresh chilies depending on heat preference — this is your kimchi.

  • Corn and bell pepper add “body” and texture, while smoked paprika and lime give that unmistakable Mexican soul.

  • Fresh herbs like cilantro or epazote added at the end lift the flavor and aroma.


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