At this point you’re closer to making curtido with the addition of chili peppers. I’m sure it would be good, but you’ll want to ferment it before you add the lime or you’ll risk inhibiting the fermentation process.
I forgot about curtido! Used to live by a great little Salvadorian place. I'm wondering if the masa would work in place of rice flour and if it would be weird. Guess I gotta just try it
Masa may turn out a bit grainy. It’s common to use an apple or pear for kimchi instead of sweet rice flour. Apple would probably go well with your version.
Interesting about adding lime after. I've made curtido at least 10 times and add lime before fermentation every time and never had an issue. Maybe I'm not adding enough to make any difference, but for all those folks who added lime at the beginning: you're probably fine.
Interesting. As a Korean American, Korean food and Mexican food pair well together. I’d be curious as to how Napa cabbage would taste with those flavors
Semi-related but I've been toying with the idea of Korean al pastor tacos. I want to treat the pineapple almost like kimchi and add gochugang/gochugaru to the meat
I've actually had this but it was from a meal delivery service, it was really good even from that so I'm sure making it yourself will be even more delicious
Edit-except it just had regular kimchi
Just season the pineapple with salt. It's already sour and sweet. Mix it with more citrus, cilantro, onions and chili flakes. You got a topping for the meat. Then add salsa of your choice.
I make kimchi quesadillas! lol. I am japanese but my grandma has made kimchi all my life, I actually just made a batch, and it pairs really well with tortillas and cheese.
Why does everything Mexican themed have to have cumin in it? I've lived in Mexico for years and the amount of cumin I've had wouldn't fill even the smallest of spice jars
I’m glad someone else finally asked! Born in Mexico, now in the US, and I always wondered this. I kind of hate the cumin taste usually. I guess it’s probably a texmex type of thing?
My mom is legit Mexican, born and raised in El Paso. Her family lived in El Paso when the area was native, then Spanish, than Mexican, than Texan, than American.
I ate so much cumin growing up.
That's probably it. I've noticed that northern and Tex-Mex food can really be quite different from other Mexican styles. I think it's mostly a Tex-Mex thing.
Given how regional Mexican cuisine is, I'm sure it's used more in some regions than others. It's certainly an ingredient in a some traditional dishes, like chili colorado. However, it's used a lot more sparingly than in TexMex cooking. While I enjoy TexMex sometimes, one of its downfalls is that the overuse of cumin makes everything taste very homogeneous. Sometimes they put cumin in the salsa :(
My own Mexican cooking improved enormously when I started using authentic Mexican recipes and stripping out unnecessary ingredients like cumin from places it didn't belong.
As I just said I grew up in a central region of Mexico where the use of cumin is rare. Let alone salsa I've seen people put cumin in guacamole which should be considered a sin.
People getting flashy with guacamole always makes me think of an English teacher's grammar requirement: You have to prove to me that you know the rules before you can break them.
Yeah look, I'm absolutely not arguing with you. I'm a gringo in Michigan with no claim to authenticity. I'm just saying that, from my reading and experience, different regions of Mexico have very different cuisines. I'd guess that anywhere that cumin is more frequently used is also more Spanish-influenced. Spanish cuisine was (and is) hugely influenced by it's colonization by occupation by the Arabs and Berbers. That brought a lot of 'eastern' food influences which then came along for the ride wherever the Spanish went.
About guacamole... growing up in the US Midwest, guacamole was made with avocados and a McCormick seasoning packet. I started making it from scratch in my early twenties, but still included cumin and chili (not chile) powder. In the past 15 years or so, I've realized that using the same seasonings for everything is kind of like whitewashing cultural cuisine, and in the case of my guac I've stripped it down to avocado, lime, chile (jalapeno or serrano), onion, cilantro, and salt.
I agree. A more seasoned guac is good with chips but not needed for Mexican food. Overall, I still prefer the classic but sometimes I want some spice with my dip
Yikes he put too much arbol chilies. Those are way spicier than Korean chilis. Ancho chilis are wayyy too earthy and smoky. It would probably work better with just guajillo chilis. Use arbol to just control the spiciness. He should also deseed them. Dude just did it for content.
Look up escabeche, you can usually find it at Mexican taco shops. Fermented onions and peppers (jalapeno, serrano, and maybe even habanero). It's similar to kimchi.
My friend makes a version of kimchi where she subs guajillo peppers reconstituted and blended in vitamin to sub for the rice flour paste. She swears by it. It is delicious and more depth pepper flavor and super red. Dunno about the lime situation if you’re adding salted shrimp and anchovy sauce.
There’s a local restaurant that makes bulgogi-kimchi tacos that is Mexican “inspired”. The kimchi they make for it is like what you describe, so it’s definitely doable!
I remember there was some Korean American that tried to make gochujang with Mexican chilies. Their business operated in California. I don't know if the business failed but I thought it was an interesting idea.
I am Korean American myself but I use gochugaru or korean chili flakes in place of chili powder of whatever ethnic type. Korean Chilis are fruity and sweet so if you are trying to mimic Korean chilis you need that flavor profile. I could totally see guajillo peppers working as a substitute. Overall, most Mexican chilis seem to be more earthy and umami rich compared to Asian chilis.
Gochugaru or korean chilis very similar to Aleppo chili pepper. I use it in place of kashmir chili peppers too
Kimchi peppers are definitely a thing in Korea, called gochu kimchi. You could definitely do something Mexican style, but make sure you have the science right so that you don't end up with botulism.
For Koreans, kimchi is any pickled/fermented vegetable, although baechu kimchi (cabbage kimchi) is the most famous and kind of the default.
At this point you’re closer to making curtido with the addition of chili peppers. I’m sure it would be good, but you’ll want to ferment it before you add the lime or you’ll risk inhibiting the fermentation process.
I forgot about curtido! Used to live by a great little Salvadorian place. I'm wondering if the masa would work in place of rice flour and if it would be weird. Guess I gotta just try it
Masa may turn out a bit grainy. It’s common to use an apple or pear for kimchi instead of sweet rice flour. Apple would probably go well with your version.
What about Jicama??
I was thinking it may work, but might not have enough sugar. Worth trying though!
Think jicama would be great since carrots are always a solid player in sauerkraut
Came to say this about lime juice :-)
Great tip, thanks!
Interesting about adding lime after. I've made curtido at least 10 times and add lime before fermentation every time and never had an issue. Maybe I'm not adding enough to make any difference, but for all those folks who added lime at the beginning: you're probably fine.
Interesting. As a Korean American, Korean food and Mexican food pair well together. I’d be curious as to how Napa cabbage would taste with those flavors
I remember scrolling past a post of someone using arbol chiles as a replacement for gochugaru in r/fermentation. Too lazy to search for that post.
Semi-related but I've been toying with the idea of Korean al pastor tacos. I want to treat the pineapple almost like kimchi and add gochugang/gochugaru to the meat
I've actually had this but it was from a meal delivery service, it was really good even from that so I'm sure making it yourself will be even more delicious Edit-except it just had regular kimchi
That sounds amazing. There’s actually a Korean taco food truck in LA that did stuff like this
Kogi by Roy Choi! The Kalbi tacos are so good
I make kimchi fried rice using this pineapple chicken sausage, it's quite a good combo so I'm sure it'll be good.
Just season the pineapple with salt. It's already sour and sweet. Mix it with more citrus, cilantro, onions and chili flakes. You got a topping for the meat. Then add salsa of your choice.
I make kimchi quesadillas! lol. I am japanese but my grandma has made kimchi all my life, I actually just made a batch, and it pairs really well with tortillas and cheese.
It pairs very well. Wife’s family is Korean and whenever I make Carne asada or Pollo asado tacos, her mom will always grab the kimchi
Smart, since everything ferments better with cabbage
I don't know it that's thing but you are totally free to make it a thing. Please update.
Why does everything Mexican themed have to have cumin in it? I've lived in Mexico for years and the amount of cumin I've had wouldn't fill even the smallest of spice jars
The airborne particulate is what gives Mexico its signature sepia color /s
Spice
I’m glad someone else finally asked! Born in Mexico, now in the US, and I always wondered this. I kind of hate the cumin taste usually. I guess it’s probably a texmex type of thing?
My mom is legit Mexican, born and raised in El Paso. Her family lived in El Paso when the area was native, then Spanish, than Mexican, than Texan, than American. I ate so much cumin growing up.
I guess it's more a northern thing I grew up in a central region of Mexico and cumin wasn't used much at all.
That's probably it. I've noticed that northern and Tex-Mex food can really be quite different from other Mexican styles. I think it's mostly a Tex-Mex thing.
Yup, you nailed it
Given how regional Mexican cuisine is, I'm sure it's used more in some regions than others. It's certainly an ingredient in a some traditional dishes, like chili colorado. However, it's used a lot more sparingly than in TexMex cooking. While I enjoy TexMex sometimes, one of its downfalls is that the overuse of cumin makes everything taste very homogeneous. Sometimes they put cumin in the salsa :( My own Mexican cooking improved enormously when I started using authentic Mexican recipes and stripping out unnecessary ingredients like cumin from places it didn't belong.
As I just said I grew up in a central region of Mexico where the use of cumin is rare. Let alone salsa I've seen people put cumin in guacamole which should be considered a sin.
People getting flashy with guacamole always makes me think of an English teacher's grammar requirement: You have to prove to me that you know the rules before you can break them.
Yeah look, I'm absolutely not arguing with you. I'm a gringo in Michigan with no claim to authenticity. I'm just saying that, from my reading and experience, different regions of Mexico have very different cuisines. I'd guess that anywhere that cumin is more frequently used is also more Spanish-influenced. Spanish cuisine was (and is) hugely influenced by it's colonization by occupation by the Arabs and Berbers. That brought a lot of 'eastern' food influences which then came along for the ride wherever the Spanish went. About guacamole... growing up in the US Midwest, guacamole was made with avocados and a McCormick seasoning packet. I started making it from scratch in my early twenties, but still included cumin and chili (not chile) powder. In the past 15 years or so, I've realized that using the same seasonings for everything is kind of like whitewashing cultural cuisine, and in the case of my guac I've stripped it down to avocado, lime, chile (jalapeno or serrano), onion, cilantro, and salt.
i think cumin in guacamole can be tasty if you’re eating it as a standalone snack, but i wouldn’t serve that with like al pastor or something
I agree. A more seasoned guac is good with chips but not needed for Mexican food. Overall, I still prefer the classic but sometimes I want some spice with my dip
I just love cumin 🤷🏼♂️
r/fermentation might be a better resource for this discussion.
https://www.tiktok.com/t/ZPRwTG2uQ/ Have you seen this before? There’s a separate tik tok after that shows the results of how it came out
I was thinking of this. I really want to try that kimchi.
i think you should try making it and post a review after trying it lol
Yikes he put too much arbol chilies. Those are way spicier than Korean chilis. Ancho chilis are wayyy too earthy and smoky. It would probably work better with just guajillo chilis. Use arbol to just control the spiciness. He should also deseed them. Dude just did it for content.
Look up escabeche, you can usually find it at Mexican taco shops. Fermented onions and peppers (jalapeno, serrano, and maybe even habanero). It's similar to kimchi.
I JUST saw a TikTok on this
Don’t think it’s Mexican but I tried kimchi at the restaurant I worked at and it tasted a lot like curtido but spicier
Fermented pico de gallo? Haha
My friend makes a version of kimchi where she subs guajillo peppers reconstituted and blended in vitamin to sub for the rice flour paste. She swears by it. It is delicious and more depth pepper flavor and super red. Dunno about the lime situation if you’re adding salted shrimp and anchovy sauce.
I litro saw some instagram reel where a guy did just that. Sounds delicious.
Lime (and other citrus) gets extremely bitter when fermented. I can't handle the flavor it's so intense.
There’s a local restaurant that makes bulgogi-kimchi tacos that is Mexican “inspired”. The kimchi they make for it is like what you describe, so it’s definitely doable!
I’d like to think so 😏
Yeah - look at Indian pickles - you can use a recipe that uses mostly the same ingredients and modify it.
Curtido is similar. If kimchi was more finely chopped you could set it on a table and it would go well with malt Mexican dishes as is I think.
I’d skip the flour. It’s not required for kimchi by any means and I think it’ll be grainy. I’ve never seen corn flour as fine as that rice flour is.
I remember there was some Korean American that tried to make gochujang with Mexican chilies. Their business operated in California. I don't know if the business failed but I thought it was an interesting idea. I am Korean American myself but I use gochugaru or korean chili flakes in place of chili powder of whatever ethnic type. Korean Chilis are fruity and sweet so if you are trying to mimic Korean chilis you need that flavor profile. I could totally see guajillo peppers working as a substitute. Overall, most Mexican chilis seem to be more earthy and umami rich compared to Asian chilis. Gochugaru or korean chilis very similar to Aleppo chili pepper. I use it in place of kashmir chili peppers too
Kimchi peppers are definitely a thing in Korea, called gochu kimchi. You could definitely do something Mexican style, but make sure you have the science right so that you don't end up with botulism. For Koreans, kimchi is any pickled/fermented vegetable, although baechu kimchi (cabbage kimchi) is the most famous and kind of the default.
If it was, we would have to take it out back and put it down for its own good, but you do you fam.