Just a little notion I had… To change-up your next German- or Korean-themed feast. It may be the most unlikely mash-up ever: Korean-inspired Karrot-Chi! Or is it Kim-Kraut? Or… What would happen if Kimchi and Sauerkraut had a baby?
I think it would look a lot like the Kimchi-Style Carrot Salad I came across recently in the nether reaches of the food-net. Or maybe Korean-style Sauerkraut. Or Sauerkraut-style Kimchi…
Uncanny resemblance
The lovechild would be unique. And be the most adorable blend of all the best aspects of both parents. That’s my opinion, and I’m sticking by it.
The ‘root’ recipe
This one comes from Eastern European-descended Ewa Zwolak, who should know her Kraut! (She’s a regular contributor to one of our go-to sources for truly new flavour and culinary technique ideas, DailyWrap.com.)
She describes her creation as, “full of oriental spices, [and] offers a completely different take on this popular vegetable. Spicy, slightly sour, and very aromatic — this version of the salad might surprise the whole family. Additionally, it’s quick to prepare, and its taste pairs perfectly with various dishes, especially meat[s].”
What sets it apart from Kimchi for me, though, are the sugar, the soy sauce and the carrots them-selves – a real contrast to Kimchi’s cabbage-and-chili base flavour. But you get a good hit of salt and garlic in both.
Ultra-Umami experience?
This salad delivers an ultra-umami experience, spearheaded by the dressing, and anchored by the carrots. It’s as hard to define as ‘umami’, itself. Yet it has a sweet note that sets it apart from the overall Asian-leaning flavour profile. Add a judicious dose of Korean Chili Paste, and it’s Karrot-Chi.
But I wonder if the mash-up would work the other way? If I replaced the carrots with cabbage? Would it be Kim-Kraut? I have a hunch it would be just as tasty – though decidedly different. Even with all the shared ingredients!
Curiously… The coriander, though unexpected, is one ingredient that complements both carrots and cabbage. Perhaps because it’s a natural complement to, and amplifier of umami – wherever you may find it.
Finally, it’s the vinegar that really makes it ‘kraut’… If leave it a few days in the coldest part of the fridge, it really helps bring out and blend all the flavours, just the way you’ll want them to dance together. But it’s also be a nice finishing touch to our proposed Karrot-Chi…
My take
Either way, it’s well worth trying. And I guarantee, if you go around the world… You won’t find two other dishes with as many degrees of cultural separation that… somehow… seem so closely related!
~ Maggie J.