Sriracha Kimchee
Kimchee is the signature dish of Korean cuisine and a staple in my kitchen. While I certainly love, adore, and crave its stiff aroma and sharp pucker, I understand that it can be an acquired taste for some. It’s quite polarizing—you either love it or hate it. either way, just to be safe, you may want to warn your cohabitants and neighbors of your culinary goings-on so they don’t alert the police to a strange odor emanating from your home.
Recipe information
Yield
makes about 4 cups
Ingredients
Day One
Day Two
Preparation
Step 1
Day One: Cut the cabbage into quarters, then into rough 1-inch square pieces, discarding the core. Put the cabbage in a large nonreactive mixing bowl and toss with the salt. Let the cabbage sit for 2 hours at room temperature. Add the water, making sure the cabbage is completely submerged in brine. Cover and leave out overnight.
Step 2
Day Two: In the morning, drain the cabbage, rinse, and squeeze out any excess moisture. Place the cabbage in a large bowl and mix with the garlic, ginger, fish sauce, vinegar, sesame seeds, sugar, Sriracha, green onions, and carrot. Cover and store at room temperature for as long as you’d like it to continue fermenting, checking the flavor after 2 or 3 days. Once the desired “tang” is achieved, transfer the kimchee to canning jars or other airtight containers and store them in the refrigerator. Enjoy within 6 months.
