Killer Kimchi

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 head

Large Napa Cabbage

1/2 cup

Daikon Radishes

1 Tbsp

Sea Salt

5 cloves

Garlic

1 Tbsp

Fresh Ginger

1 stalk

Scallions

1/3 cup

Sriracha

I used SOSU® Barrel-Aged Sriracha

1 tsp

Raw Cane Sugar

Cooking Instructions

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Step 1

Chop the Napa Cabbage (1 head) .

Step 2

Chop the Scallions (1 stalk) and peal and chop the Daikon Radishes (1/2 cup) into small cubes and add all the chopped ingredients in a large bowl.

Step 3

Add in the Sea Salt (1 Tbsp) and massage the veggies with clean hands by giving them gentle squeezes for about one minute. Set aside for 30 minutes.

Step 4

Peel and finely chop the Garlic (5 cloves) , add the Sriracha (1/3 cup) , Raw Cane Sugar (1 tsp) , grate some fresh Fresh Ginger (1 Tbsp) and add to the large bowl. Mix well.

Step 5

Pack everything, including the liquid that has leached out from the cabbage, into a quart-sized, wide mouth mason jar.

Step 6

Using a mortar, or wooden spoon, pound down the mixture to help release more liquid. Be firm here and really pack down the cabbage mixture until it is level with the shoulder of the jar.

Step 7

Secure Kraut Source system on top of the Mason jar.

Step 8

Allow to ferment for 5 to 14 days.