Sriracha Kimchee Recipe

Name: Sriracha Kimchee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large head napa cabbage, 1/2 cup kosher salt, 1 gallon water, 6 cloves garlic, finely minced, and more.

Yes, Sriracha Kimchee falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sriracha Kimchee

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