|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 2g||7%|
|Total Sugars 9g|
|Vitamin C 18mg||88%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This kimchi Sriracha recipe is inspired by The Sriracha Cookbook. It is adapted from the guide. However, by using the chili peppers from the Sriracha, you can skip some of the steps involved in making traditional Korean cabbage, baechu kimchi.
Sriracha is a hot sauce made from red chili peppers, garlic, vinegar, salt, and sugar, all ingredients commonly used in Korean cuisine and in Asian foods generally. It stands out from other hot sauces because of its sweet, tangy flavor. If you don't normally eat spicy foods, you're likely to find Sriracha to be hot, but if you're a spice connoisseur, you're likely to find the sauce only moderately hot. If its heat you're looking for, you might want to kick the heat up a bit.
Sriracha is a useful condiment to have in a Korean kitchen because it has both spice and sweetness and you can use it as a seasoning for easy salad dressings and flavor for sauces. Think of it as an enhancer for noodles, dipping sauces, and fried rice dishes.
Gather the ingredients.
Cut cabbage into quarters and then into 1-inch square pieces. Throw out the core.
Put cabbage into a large nonreactive bowl and toss with salt.
Let cabbage sit for a couple of hours at room temperature.
Add all the water, making sure the cabbage is covered.
Cover and brine at room temperature overnight.
Drain the cabbage, rinse it out, and squeeze away any excess moisture.
In a large mixing bowl, combine cabbage and mix with garlic, ginger, fish sauce, vinegar, sugar, Sriracha, scallions, and carrot.
Cover and store at room temperature.
Check the flavor every few days until you get the fermented flavor you like. This typically takes around 3 to 4 days at room temperature, or 2 to 3 weeks in the refrigerator.
Once it's ready, store in an airtight container in your refrigerator.