1 large head napa cabbage
1/2 cup kosher salt
1 gallon water
6 cloves garlic, minced
1 1/2 teaspoons minced ginger, peeled
3 tablespoons fish sauce
1 tablespoon cider vinegar
2 teaspoons sugar
1/2 cup Sriracha
6 scallions, both white and green parts, sliced
1 large carrot, peeled and grated
Preparation
Steps to Make It
Day 1
Gather the ingredients.
Sriracha Kimchi 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.
Day 2
Drain the cabbage, rinse it out, and squeeze away any excess moisture.
In a large mixing bowl, add the 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 three to four days at room temperature, or two to three weeks in the refrigerator.
Once it's ready, store in an airtight container in your refrigerator.
