As for my Polish kimchi, it is off course inspired by the Korean kimchi. Korean pickles are usually associated with Chinese cabbage, spicy chilli, garlic, rice as well as such ingredients like fish sauce or seafood. However, Korean kimchi has not always been spicy, so my Polish kimchi also does not contain chilli peppers.
So far, I have made several dozen variations of my kimchi. For example, kimchi made of white cabbage and horseradish with spices typical for Polish cuisine, high-mineralised water Krystynka from Ciechocinek and cold-pressed rapeseed oil from Góra Św. Wawrzyńca. The possibilities are endless. For example, I use oil from Camelina sativa, commonly known as false flax, which gives kimchi a special aroma. One of my favourites is kimchi made of boletus and honey. I also use apples, pears, Hungarian smoked paprika, sour rye, rye malt, pepper, nutmeg, cinnamon, allspice, bay leaves and wild garlic. A variation of kimchi with an incredible flavour was made of cabbage and dried smelts (a kind of small fish). But perhaps the most gourmet pickle was obtained from the combination of white cabbage and zander roe. Some of my kimchi can be tasted in my Solec 44 restaurant where I serve them in sets of three.