Sriracha Kimchee

Name: Sriracha Kimchee
Ingredients: 1 large head napa cabbage; 1/2 cup kosher salt; 1 gallon water; 6 cloves garlic, finely minced; 1 1/2 teaspoons peeled and minced fresh ginger; 3 tablespoons fish sauce; 1 tablespoon cider vinegar; 1 tablespoon white sesame seeds; 1 teaspoon sugar; 1/2 cup Sriracha; 6 green onions, white and green parts, sliced; 1 large carrot, peeled and grated

12 ingredients

10 steps

Ingredients

1 large head napa cabbage
1/2 cup kosher salt
1 gallon water
6 cloves garlic, finely minced
1 1/2 teaspoons peeled and minced fresh ginger
3 tablespoons fish sauce
1 tablespoon cider vinegar
1 tablespoon white sesame seeds
1 teaspoon sugar
1/2 cup Sriracha
6 green onions, white and green parts, sliced
1 large carrot, peeled and grated

Directions

1

Day One: Cut the cabbage into quarters, then into rough 1-inch square pieces, discarding the core.
2

Put the cabbage in a large nonreactive mixing bowl and toss with the salt.
3

Let the cabbage sit for 2 hours at room temperature.
4

Add the water, making sure the cabbage is completely submerged in brine.
5

Cover and leave out overnight.
6

Day Two: In the morning, drain the cabbage, rinse, and squeeze out any excess moisture.
7

Place the cabbage in a large bowl and mix with the garlic, ginger, fish sauce, vinegar, sesame seeds, sugar, Sriracha, green onions, and carrot.
8

Cover and store at room temperature for as long as youd like it to continue fermenting, checking the flavor after 2 or 3 days.
9

Once the desired tang is achieved, transfer the kimchee to canning jars or other airtight containers and store them in the refrigerator.
10

Enjoy within 6 months.