Fermented Kimchi Hot Sauce

Whenever I want something spicy but also healthy for the gut, fermented kimchi hot sauce is my best friend. It gives a bold punch of umami and is rich in probiotics. Be it rice bowls and stir-fries or tacos and marinades, kimchi hot sauce goes with all.

The Korean fans will especially love this Korean hot sauce. And why not? The spicy and tangy flavors of this sauce can make anyone obsessed with it. However, we are going to show you a simple recipe to make a condiment at home.

Know About The Fermented Kimchi Hot Sauce

Before we get into the homemade kimchi hot sauce, let’s learn about it. Kimchi is a fermented Korean side dish made from vegetables, like napa cabbage and radish. We need to brine them, spice them, and leave them to ferment. 

By this, the kimchi will produce a tangy, spicy, and umami-rich taste. We usually blend the kimchi into a smooth paste to convert it into the sauce. It not only gives a spicy and zesty taste but also provides probiotics. All thanks to its fermentation process. It also enables the sauce to preserve naturally for a long time.

Ingredients You Need

Make sure you have these ingredients below to start the recipe.

Napa Cabbage

Use 1 head of napa cabbage. It’s the base of kimchi and can taste slightly sweet.

Kosher Salt

3 tablespoons of kosher salt are needed to draw out the moisture and prevent bad bacteria. Generally, 1 tablespoon per pound of cabbage is recommended for fermentation. This prevents any over-salting.

Daikon Radish

1 small daikon radish can add crunch and peppery depth to your Korean kimchi.

Carrot 

For a natural color and sweetness, 1 medium-sized carrot is enough.

Green Onions 

4 stalks of green onions will add a fresh herbal flavor to the sauce.

Garlic

Use 5 cloves of garlic to give a bold flavor and safe fermentation to the sauce. You can chop or mince them for infusion. 

Ginger Root

A 1-inch ginger root is enough to add a zesty brightness to the sauce. Just peel and chop it accordingly.

Gochugaru or Red Chilli Flakes

Gochugaru are red pepper flakes. You can use this or the simple red chili flakes. Add two tablespoons of it as per your heat tolerance. Remember, the red pepper or chili flakes are the signature ingredient of the kimchi sauce. 

Fish Sauce

Fish sauce is optional. You can use 3 tablespoons of it for extra umami. But if you want the vegan version, use soy sauce. 

Sugar or Honey

1 teaspoon of sugar or honey can easily balance the sourness and spices in the fermentation.

Water

You will need 5 cups of water to start the fermentation process with the one chopped head of cabbage.

White Vinegar

Use 1 cup of vinegar. This will preserve the sauce and balance the heat.

Tips: Seal the jar of the sauce and leave it at room temperature for 1 to 2 days. Then refrigerate as usual. By this, you can provide extra fermentation to your sauce. 

How To Make Fermented Kimchi Hot Sauce? 10 Simple Steps

After gathering the ingredients, follow the steps below to make your gochugaru sauce.

Step 1

Slice the napa cabbage into quarters and remove the core. Then chop them into bite-sized pieces. 

Step 2

Now create a brine. Just dissolve 3 tablespoons of kosher salt in 5 cups of water. Submerge the chopped cabbage in the brine and keep it for 1 hour. You can use a plate for this. Once the cabbage is soaked, rinse and drain the water.

Step 3

Next, you have to prepare the vegetables. Start with peeling and julienning the daikon radish and carrot. Then slice the onions into pieces. 

Step 4

Add the grated ginger, garlic cloves, red chili flakes, and sugar or honey into the food processor. Blend them and make a paste from them.

Step 5

Now take a large bowl and put the cabbage, radish, carrot, green onions, and chili paste there. Mix them well to form a coating. 

Step 6

Add some fish sauce and stir the mixture thoroughly.

Step 7

Transfer this mixture into a sterilized glass jar or a fermentation crock. Press it down to remove any air pockets and leave one inch of space at the top.

Step 8

Don’t seal the jar very tight, or else the gas can’t escape. Or you can cover it with a fermentation weight. This will even keep the contents submerged.

Step 9

Once the fermentation is done, transfer the kimchi to a blender. Add white vinegar to it and blend it until it becomes smooth.

Step 10

Pour the blended kimchi hot sauce into clean bottles and refrigerate them. Remember, the flavor of kimchi sauce increases over time.

Best Pairings for Fermented Kimchi Hot Sauce

• Toppings on rice bowls
• Spicy dips for spring rolls and dumplings 
• Additions to ramen or noodle soup
• Marinade for tofu and meats
• Ingredients for mayo for a spicy kimchi aioli
• Spreads on burgers and sandwiches
• Addition of soy sauce as a stir-fry base
• Blend on hummus or dressings for a spicy kick.

Special Tips

• Always use clean utensils. This will avoid any sort of mold and contamination during the fermentation. 
• Let the kimchi ferment for a long time. The longer it ferments, the tangier the taste will be.
• Strain the sauce through a fine mesh sieve. This will give a smoother texture to the sauce. 
• You can add sriracha or chili pepper during the blending process.

Conclusion 

If you want something spicy and tangy but also healthy at the same time, fermented kimchi hot sauce is all that you need. This probiotic hot sauce is also customizable. Like, you can add the spiciness, sweetness, and tanginess as per your heat tolerance. 

For better flavor from this spicy kimchi condiment, store it in the refrigerator as it develops flavor over time. Just try out the fermented condiment recipe and you will keep using it year-round.

FAQ

What is Fermented Kimchi Hot Sauce Made From?

Fermented kimchi hot sauce is made with the base vegetables, like radish, green onions, and napa cabbage. Then some fresh garlic, red chili flakes, ginger, and salt are added for flavor.

Is Kimchi Hot Sauce Good for Gut Health?

The fermentation process of kimchi hot sauce makes it high in probiotics. So it’s going to be beneficial for gut health.

How Long Does Kimchi Hot Sauce Last?

Once you open the jar of spicy kimchi sauce, expect it to last 3 to 6 months if refrigerated. 

How Spicy is Fermented Kimchi Sauce?

On a scale of 1 to 10, kimchi hot sauce is 3 to 5 on the spice level. However, it also depends on how many chili flakes you are adding to the mixture.