Sugar-Free Mark's Fermented Kimchi Hot Sauce

Dive into the bold, complex flavors of *Sugar-Free Mark's Fermented Kimchi Hot Sauce*, a tangy, spicy condiment that's packed with gut-friendly probiotics and completely free of added sugars! This recipe combines the traditional art of kimchi fermentation with the fiery kick of a homemade hot sauce, blending Napa cabbage, daikon radish, carrots, garlic, and ginger with red chili flakes and fish sauce for a deeply layered taste. Once fermented to perfection, the kimchi is blended with white vinegar for a smooth, pourable texture and a tangy finish. Perfect as a zesty topping for rice bowls, tacos, or burgers, or as a fermented twist to liven up your favorite recipes, this sugar-free hot sauce is both delicious and healthy. With its unique combination of traditional Korean flavors and contemporary hot sauce appeal, it’s sure to become a staple in your kitchen.

Nutriscore Rating: 67/100

Prep Time:60 mins

Cook Time:1440 mins

Total Time:1500 mins

Servings: 16

Ingredients

• 1 head Napa cabbage
• 3 tablespoons Kosher salt
• 1 small Daikon radish
• 1 medium Carrot
• 4 stalks Green onions
• 5 large Garlic cloves
• 1 inch Ginger root
• 3 tablespoons Red chili flakes
• 3 tablespoons Fish sauce
• 5 cups Water
• 1 cup White vinegar

Directions

Step 1

Slice the Napa cabbage into quarters, remove the core, and chop into bite-sized pieces.

Step 2

Dissolve 3 tablespoons of kosher salt in 5 cups of water to create a brine.

Step 3

Submerge the cabbage in the brine for at least 1 hour, using a plate to keep it submerged. Rinse and drain the cabbage well after soaking.

Step 4

Peel and julienne the daikon radish and carrot. Slice the green onions into 1-inch pieces.

Step 5

In a food processor, add garlic cloves, grated ginger, and chili flakes. Blend until a paste forms.

Step 6

In a large mixing bowl, combine the cabbage, radish, carrot, green onions, and chili paste. Mix well to coat all vegetables.

Step 7

Add fish sauce to the vegetable mixture and stir thoroughly.

Step 8

Transfer the mixture into a sterilized glass jar or fermentation crock, pressing down to remove any air pockets. Leave about 1 inch of space at the top.

Step 9

Seal the jar loosely to allow gases to escape, or cover with a fermentation weight to keep submerged.

Step 10

Let the kimchi ferment at room temperature (18-22°C or 64-72°F) for about 1-2 days, tasting daily until desired tanginess is achieved.

Step 11

Once fermented to your liking, transfer kimchi to a blender, add white vinegar, and blend until smooth.

Step 12

Pour the blended kimchi into clean bottles and refrigerate. The flavor will deepen over time.

Step 13

Serve as a condiment for various dishes or as a hot sauce to enhance your meals.

Nutrition Facts

Serving size	(2580.4g)

Amount per serving	% Daily Value*
Calories	413.7

Total Fat 5.4g	0%
Saturated Fat 0.8g	0%
Polyunsaturated Fat 0.6g
Cholesterol 1.6mg	0%
Sodium 9421.3mg	0%
Total Carbohydrate 56.0g	0%
Dietary Fiber 19.4g	0%
Total Sugars 21.5g
Protein 17.5g	0%

Vitamin D 0IU	0%
Calcium 900.3mg	0%
Iron 5.9mg	0%
Potassium 3026.5mg	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: 20.4%

Carbs: 65.4%