Skip to main content

Syrena's Seduction Kimchi for #TripleSBites

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.


Ingredients
  • 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

Procedure
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.

Comments

  1. Wow! My mouth is watering! Looks Delicious! Terri

    ReplyDelete
  2. Thanks Camilla for this Awesome Recipe! I love cabbage & the Syrena's, so it will happen in our house! Thank you!

    ReplyDelete
    Replies
    1. Thank YOU for the awesome sauce. I can't wait to share what I am going to make with this kimchi...I mean besides eating it straight out of the jar!

      Delete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn