Low Sodium Mark's Fermented Kimchi Hot Sauce

Elevate your spice game with *Low Sodium Mark’s Fermented Kimchi Hot Sauce*—a fiery, tangy condiment bursting with vibrant Korean-inspired flavors. This recipe combines fresh Napa cabbage, crunchy daikon radish, and crisp carrots with a bold paste of garlic, ginger, and low-sodium fish sauce, all fermented to perfection for a complex, gut-healthy umami kick. The fermentation process enhances its deep tanginess, balanced by the earthiness of red pepper flakes and a splash of rice vinegar. This low-sodium version is perfect for those enjoying a heart-healthy lifestyle without sacrificing bold flavors. Once fermented, the vegetables are blended into a silky sauce that’s ideal for drizzling over your favorite dishes, from rice bowls to tacos. Easy to customize and packed with probiotics, this hot sauce is a flavorful, health-conscious way to spice up your meals!

Nutriscore Rating: 78/100

Prep Time:40 mins

Cook Time:0 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1 head Napa cabbage
• 1 medium Carrot
• 1 medium Daikon radish
• 4 stalks Green onions
• 5 large Garlic cloves
• 2 tablespoons Ginger
• 3 tablespoons Red pepper flakes
• 2 tablespoons Fish sauce (low sodium)
• 1 tablespoon Rice vinegar
• 2 cups Water

Directions

Step 1

Cut the Napa cabbage into quarters and remove the core. Chop into 1-inch strips.

Step 2

Thinly slice the carrot and daikon radish into matchstick-sized pieces.

Step 3

Chop the green onions into 1-inch lengths.

Step 4

In a large bowl, mix the cabbage, carrot, daikon radish, and green onions together.

Step 5

In a blender, puree the garlic, ginger, red pepper flakes, fish sauce, and rice vinegar with a bit of water to form a smooth paste.

Step 6

Combine the paste with the vegetable mixture, using your hands to ensure every piece is well coated.

Step 7

Pack the mixture tightly into a clean, wide-mouth jar, leaving an inch of space at the top.

Step 8

Pour the remaining water into the jar until the vegetables are fully submerged.

Step 9

Cover the jar with a lid, burping daily to let gas escape, and leave it to ferment at room temperature in a cool, dark place for 3 to 5 days.

Step 10

Taste after 3 days, and if it has reached the desired level of tanginess and spiciness, transfer to the refrigerator to slow fermentation.

Step 11

After fermenting, blend the kimchi mixture into a smooth sauce consistency and store it in airtight containers in the refrigerator.

Nutrition Facts

Serving size	(1648.6g)

Amount per serving	% Daily Value*
Calories	433.5

Total Fat 8.8g	0%
Saturated Fat 1.8g	0%
Polyunsaturated Fat 0.8g
Cholesterol 2mg	0%
Sodium 1300.5mg	0%
Total Carbohydrate 66.2g	0%
Dietary Fiber 22.4g	0%
Total Sugars 21.8g
Protein 22.7g	0%

Vitamin D 0IU	0%
Calcium 851.3mg	0%
Iron 6.0mg	0%
Potassium 3122.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.2%

Protein: 20.9%

Carbs: 60.9%