Sriracha Kimchi

Sriracha Kimchi

The Spruce / Cara Cormack

Prep: 30 mins
Cook: 0 mins
Plus: 96 hrs
Total: 96 hrs 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
72 Calories
1g Fat
15g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 72
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 9498mg 413%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 7%
Total Sugars 9g
Protein 3g
Vitamin C 18mg 88%
Calcium 82mg 6%
Iron 1mg 8%
Potassium 303mg 6%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 

Ingredients

  • 1 cup Napa cabbage

  • 1/2 cup kosher salt

  • 1 gallon water

  • 6 cloves garlic, minced

  • 1 1/2 teaspoons ginger, peeled and minced

  • 3 tablespoons fish sauce

  • 1 tablespoon cider vinegar

  • 2 teaspoons sugar

  • 1/2 cup Sriracha

  • 6 medium scallions

  • 1 medium carrot, peeled and grated

Steps to Make It

Day 1

  1. Gather the ingredients.

    Sriracha Kimchi ingredients

    The Spruce / Cara Cormack

  2. Cut cabbage into quarters and then into 1-inch square pieces. Throw out the core.

    Cut cabbage into small pieces and remove the core

    The Spruce / Cara Cormack

  3. Put cabbage into a large nonreactive bowl and toss with salt.

    Put cabbage into a large nonreactive bowl and toss with salt

    The Spruce / Cara Cormack

  4. Let cabbage sit for a couple of hours at room temperature.

    salted cabbage in a bowl

    The Spruce / Cara Cormack

  5. Add all the water, making sure the cabbage is covered.

    water in a bowl with the cabbage

    The Spruce / Cara Cormack

  6. Cover and brine at room temperature overnight.

    brine the cabbage in a bowl

    The Spruce / Cara Cormack

Day 2

  1. Drain the cabbage, rinse it out, and squeeze away any excess moisture.

    Drain the cabbage, rinse it out, and squeeze away any excess moisture

    The Spruce / Cara Cormack

  2. In a large mixing bowl, combine cabbage and mix with garlic, ginger, fish sauce, vinegar, sugar, Sriracha, scallions, and carrot. 

     combine cabbage and mix with garlic, ginger, fish sauce, vinegar, sugar, Sriracha, onions, and carrot

    The Spruce / Cara Cormack

  3. Cover and store at room temperature. 

    kimchi in a plastic wrap covered bowl

    The Spruce / Cara Cormack

  4. 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.

    Sriracha Kimchi cabbage in a bowl

    The Spruce / Cara Cormack

  5. Once it's ready, store in an airtight container in your refrigerator.

    Sriracha Kimchi in a jar

    The Spruce / Cara Cormack

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