Sriracha Kimchi
A simplified kimchi recipe utilizes Sriracha to reduce preparation time compared to traditional methods.
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Instructions
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Cut cabbage into 1-inch squares, discarding the core.
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Toss the cut cabbage with salt in a large nonreactive bowl, then let it sit for a few hours at room temperature.
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Add enough water to cover the cabbage, then cover the bowl and brine overnight at room temperature.
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On day two, drain, rinse, and squeeze excess moisture from the cabbage.
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Combine the cabbage with garlic, ginger, fish sauce, vinegar, sugar, Sriracha, scallions, and carrot in a large mixing bowl.
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Cover and store at room temperature, checking the flavor every few days until desired fermentation is reached.
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Once fermented, transfer to an airtight container and refrigerate.