Whole30 Mark's Fermented Kimchi Hot Sauce
Transform your condiments game with "Whole30 Mark's Fermented Kimchi Hot Sauce," a bold and tangy creation that’s as flavorful as it is gut-healthy. This vibrant recipe combines the traditional art of fermentation with a fiery twist, blending Napa cabbage, daikon radish, Korean red pepper flakes (gochugaru), and aromatic garlic and ginger into a Whole30-compliant, probiotic-packed hot sauce. With its deep, umami-rich flavor boosted by fish sauce and balanced by a splash of white vinegar, this kimchi hot sauce is the ultimate companion for grilled meats, roasted veggies, or scrambled eggs. Easy to customize for your spice and tang preferences, it ferments to perfection in just 3-7 days, delivering a handcrafted hot sauce that’s wholesome, versatile, and bursting with spicy, tangy goodness. Perfect for fans of fermented foods and Whole30 enthusiasts looking to elevate their meals!
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Ingredients
- 1 medium head Napa cabbage
- 2 tablespoons Sea salt
- 4 cups Water
- 8 large Garlic cloves
- 2 inches piece Fresh ginger
- 1 medium Daikon radish
- 6 stalks Green onions
- 3 tablespoons Korean red pepper flakes (gochugaru)
- 2 tablespoons Fish sauce (Whole30 compliant)
- 1 cup Distilled white vinegar
Directions
Step 1
Begin by removing any wilted outer leaves from the Napa cabbage. Cut the cabbage lengthwise into quarters and remove the core, then chop the cabbages into 2-inch strips.
Step 2
In a large bowl, dissolve 2 tablespoons of sea salt in 4 cups of water. Submerge the cabbage in the saltwater, ensuring it is well-covered. Let it sit for about 2 hours, stirring occasionally.
Step 3
Meanwhile, peel and roughly chop the garlic cloves and ginger, and cut the daikon radish into thin matchsticks. Trim and cut the green onions into 2-inch pieces.
Step 4
Drain the cabbage and rinse it thoroughly with freshwater to remove excess salt. Allow it to drain in a colander for about 20 minutes.
Step 5
In a food processor, combine the garlic, ginger, and fish sauce. Blend until it forms a smooth paste.
Step 6
Transfer the drained cabbage into a large mixing bowl, add the garlic-ginger-fish sauce paste, daikon radish, green onions, and Korean red pepper flakes. Use your hands to mix the ingredients, ensuring that the paste coats the cabbage thoroughly. It's advisable to wear gloves because of the chili pepper.
Step 7
Pack the kimchi mixture into a large, clean, glass jar. Press it down firmly to minimize air bubbles. Ensure there's about an inch of headspace at the top.
Step 8
Seal the jar tightly and leave it at room temperature to ferment. Ideally, place the jar in a cool, dark place. Let it ferment for 3 to 7 days, depending on your taste preference for tanginess.
Step 9
Once fermented to your liking, transfer the contents into a blender and add the 1 cup of distilled white vinegar. Blend until smooth.
Step 10
Transfer the kimchi hot sauce to a bottle or jar with a lid and store it in the refrigerator. Shake well before each use. Enjoy your Whole30 compliant kimchi hot sauce added to your favorite dishes!
Nutrition Facts
| Serving size | (2170.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 453.3 |
| Total Fat 6.6g | 0% |
| Saturated Fat 1.4g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 2mg | 0% |
| Sodium 17036.5mg | 0% |
| Total Carbohydrate 64.5g | 0% |
| Dietary Fiber 20.6g | 0% |
| Total Sugars 19.9g | |
| Protein 20.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 744.6mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 2708.0mg | 0% |
Source of Calories