You will see this Syrena's Seduction Kimchi as part of an upcoming dish. But we will be enjoying it in many different ways.
When I received the Syrena's Seduction hot sauce from Pirate Jonny's* - for participating in the upcoming online blogging event #TripleSBites - I knew that I wanted to make some kind of kimchi. We just love homemade kimchi.
- 1/4 C salt (I used a red salt from Hawaii)
- enough warm water to submerge all the cabbage
- 1 large head of savoy cabbage, cored and leafed
- 4 cloves of garlic, crushed
- 1/3 C hot sauce (I used Syrena's Seduction by Pirate Jonny's*)
- 1/2 C apple cider vinegar
- 3 T ginger syrup
In a large mixing bowl place salt and cabbage pieces. Add in enough warm water to dissolve the salt. Submerge the cabbage into the salt water and weigh it down with a plate, so it stays submerged. Let cabbage soak and soften in the brine for 2 hours.
Once the cabbage has finished soaking, drain, rinse it and squeeze it gently to remove excess liquid. Tear the cabbage into 2" pieces. Place everything in a large mixing bowl.
Use your hands (or tongs instead if you have any open cuts as the vinegar can sting) to thoroughly incorporate the hot sauce mixture with the cabbage.
Pack the kimchi into a clean jar - or a few jars. Screw the lid on tightly and keep in a cool, dry place, out of direct sunlight (my pantry worked well for this) for 3-4 days. After 3 days, open the jar and look for tiny bubbles. If it’s begun to bubble, it’s ready to serve or to be refrigerated. If it hasn’t yet begun to bubble, leave it for another day. The kimchi will continue to ferment in your refrigerator and should be consumed within a month.
Thanks, Pirate Jonny's* - just one of our #TripleSBites sponsors - for ingredients used in this recipe.
*Full Disclosure: I received a bottle of Syrena's Seduction from Pirate Jonny's for participating in #TripleSBites. Feel free to use whatever hot sauce you have on-hand. I received no additional compensation for this post; all comments are 100% accurate and 100% my own.