Mark's Fermented Kimchi Hot Sauce

Unleash a bold burst of flavor with Mark's Fermented Kimchi Hot Sauce, a recipe that elevates traditional Korean spice into an irresistible condiment. Crafted with tender Napa cabbage, crisp carrots, and daikon radish, this hot sauce harmonizes the fiery warmth of gochugaru (Korean red pepper flakes) with the umami-rich notes of fish sauce and soy sauce. The fermentation process—spanning three to five days—develops a deep, tangy complexity that pairs perfectly with everything from grilled meats to rice bowls. Blended to a smooth, pourable consistency, this homemade hot sauce is a tangy, spicy, and probiotic-rich addition to your culinary repertoire. Whether you're a fermenting pro or trying it for the first time, this vibrant, versatile kimchi hot sauce is sure to become a staple in your kitchen.

Nutriscore Rating: 58/100

Prep Time:40 mins

Cook Time:0 mins

Total Time:40 mins

Servings: 20

Ingredients

• 500 grams Napa cabbage
• 2 medium Carrots
• 1 medium Daikon radish
• 30 grams Salt
• 5 whole Garlic cloves
• 1 thumb-sized piece Ginger
• 4 stalks Scallions
• 3 tablespoons Korean red pepper flakes (gochugaru)
• 2 tablespoons Fish sauce
• 2 tablespoons Soy sauce
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 500 milliliters Water

Directions

Step 1

Start by chopping the napa cabbage into bite-sized pieces and place it in a large mixing bowl.

Step 2

Slice the carrots and daikon radish into thin matchsticks and add them to the bowl with the cabbage.

Step 3

Sprinkle the vegetables with salt and massage it in with your hands until the vegetables start to release their juices, about 5-10 minutes.

Step 4

Cover the vegetables with water and let them soak for 2 hours to brine.

Step 5

Meanwhile, prepare the seasoning paste: Peel and roughly chop the garlic and ginger, then blend them together into a coarse paste using a food processor.

Step 6

Slice the scallions into thin rounds and add to the garlic-ginger paste.

Step 7

Add Korean red pepper flakes, fish sauce, soy sauce, rice vinegar, and sugar to the paste and blend until well combined.

Step 8

Drain the brined vegetables and rinse them thoroughly under cold water to remove excess salt.

Step 9

Gently squeeze out any excess water from the vegetables and return them to the mixing bowl.

Step 10

Add the seasoning paste to the vegetables and mix well, ensuring all pieces are coated with the paste.

Step 11

Transfer the mixture into a clean, sterilized jar, packing it down tightly but leaving about 1 inch of headspace at the top.

Step 12

Seal the jar loosely with the lid to allow gases to escape during fermentation.

Step 13

Place the jar at room temperature, away from direct sunlight, for 3-5 days, tasting daily. Longer fermentation yields a tangier taste.

Step 14

Once the desired fermentation is reached, transfer the mixture to a blender and add measured water. Blend until smooth to form a saucy consistency.

Step 15

Transfer the sauce into a clean bottle or jar, seal tightly, and store in the refrigerator. Enjoy the sauce chilled as a condiment to your favorite dishes.

Nutrition Facts

Serving size	(1498.6g)

Amount per serving	% Daily Value*
Calories	434.8

Total Fat 6.9g	0%
Saturated Fat 1.4g	0%
Polyunsaturated Fat 1.0g
Cholesterol 2mg	0%
Sodium 15804.0mg	0%
Total Carbohydrate 75.6g	0%
Dietary Fiber 21.2g	0%
Total Sugars 37.0g
Protein 17.9g	0%

Vitamin D 0IU	0%
Calcium 593.9mg	0%
Iron 5.7mg	0%
Potassium 2800.7mg	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: 14.2%

Protein: 16.4%

Carbs: 69.3%