Kimchi Hot Sauce

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    • #72100
      EvilGrin
      Participant

      1.5 cups very well fermented kimchi
      5 Tbs Korean pepper flakes
      2 Tbs Korean pepper flakes (hot)
      1 Tbs minced garlic
      2 tsp fish sauce
      1 piece of candied ginger
      Enough water to cover

      Bring to boil and simmer on low till cabbage is soft.
      Cool, puree and strain.

      Add
      Rice wine vinegar to taste
      3-4 Tbs Kimchi juice
      Salt to taste
      1/2 tsp Sugar (optional)

      Pour into a jar with a loose fitting lid and let is set at room temp for a couple of days. If you didn’t add too much vinegar it should start to ferment again. You just want to to get it started so you have active lacto bacteria again. Refrigerate for a week and enjoy.

    • #72111
      Jennifer
      Participant

      Is it to used for seasoning things like a Tabasco sauce?

    • #72115
      EvilGrin
      Participant

      Yes, use it just like any hot sauce. I used it on stir fried noodles today.

    • #73284
      Vibey
      Participant

      Top idea! Thanks so much – I’ll try it.

    • #73367
      EvilGrin
      Participant

      The real key to making this is to add some uncooked kimchi juice after cooking, cooling and straining. Fermentation will start back up and you will have better flavor and the probiotics. Adding a little sugar or Asian pear puree will help too.

      You can adjust with some vinegar later if you are unsure if the ph is too low.

    • #93510
      secolari
      Participant

      Could I use white vinegar instead of rice wine vinegar for this kimchi hot sauce? Because I belons to muslim religions

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