Paleo Mark's Fermented Kimchi Hot Sauce
Get ready to elevate your condiment game with Paleo Mark's Fermented Kimchi Hot Sauce—a vibrant fusion of bold, tangy, and spicy flavors that celebrates the art of fermentation. Made with wholesome ingredients like Napa cabbage, daikon radish, fresh ginger, and Korean chili flakes, this paleo-friendly recipe combines traditional kimchi techniques with a modern hot sauce twist. The magic happens during the seven-day fermentation process, allowing the flavors to deepen while promoting gut-friendly probiotics. Once blended to a silky consistency, this umami-packed hot sauce becomes the perfect pairing for everything from grilled meats to roasted vegetables—or even a drizzle over your morning eggs. Homemade, fermented, and bursting with flavor, this unique hot sauce brings healthful heat to every bite!
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Ingredients
- 500 grams Napa cabbage
- 15 grams Sea salt
- 100 grams Daikon radish
- 1 medium Carrot
- 3 stalks Green onions
- 5 cloves Garlic
- 15 grams Fresh ginger
- 30 grams Korean chili flakes (gochugaru)
- 30 ml Fish sauce
- 1 small Apple
- 200 ml Filtered water
Directions
Step 1
1. Slice the Napa cabbage into bite-sized pieces and place in a large bowl. Sprinkle with sea salt and massage for a few minutes until the cabbage starts to soften. Let it sit for 30 minutes to further release its moisture.
Step 2
2. Meanwhile, peel and julienne the daikon radish and carrot. Slice the green onions into 1-inch pieces. If using, peel and core the apple, then grate or finely chop it.
Step 3
3. Rinse the salted cabbage under cold water and drain well. Squeeze out any excess water.
Step 4
4. In a food processor, combine garlic, ginger, Korean chili flakes, fish sauce, and the optional apple to create a thick paste.
Step 5
5. In a large bowl, mix the cabbage, daikon, carrot, green onions, and chili paste until all vegetables are thoroughly coated. You may want to wear gloves to protect your hands from the chili.
Step 6
6. Pack the mixture tightly into a clean glass jar, leaving about an inch of headspace. Pour the filtered water over the top until the vegetables are submerged. Ensure there are no trapped air bubbles by pressing down firmly.
Step 7
7. Seal the jar with a lid (not too tightly, to allow gases to escape) and place it in a cool, dark place for fermentation. Check the jar daily to release gases if necessary and to ensure the vegetables remain submerged.
Step 8
8. Let ferment for 5 to 7 days, depending on your taste preference. The kimchi should develop a tangy, spicy flavor profile.
Step 9
9. Once fermented to your liking, blend the kimchi mixture into a smooth sauce consistency using a blender or food processor.
Step 10
10. Bottle the hot sauce and store it in the refrigerator. It will keep for several weeks and continue to develop in flavor.
Nutrition Facts
| Serving size | (1166.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 431.1 |
| Total Fat 7.2g | 0% |
| Saturated Fat 1.6g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 2mg | 0% |
| Sodium 9786.3mg | 0% |
| Total Carbohydrate 75.9g | 0% |
| Dietary Fiber 23.4g | 0% |
| Total Sugars 39.2g | |
| Protein 14.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 541.7mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 2595.4mg | 0% |
Source of Calories