Kimchi Sriracha Style

Recipe by The Spruce Eats

My neighbor Charles, who is an amazing gardener and cook, shared this delicious Kimchi recipe with me. I hope you enjoy it as much as I do!

So, what is Kimchi? Kimchi is a collective term for vegetable dishes that have been salted, seasoned, and fermented. The history of kimchi goes back to ancient times. Originated from pickled vegetables, there are now hundreds of kimchi varieties in Korea. This particular recipe adds Sriracha, a sweet, tangy hot sauce. Over the last decade or so, Korean kimchi has gained a global recognition as a healthy probiotic food. Kimchi is a good source of useful lactic acid bacteria, has excellent anti-oxidation and anti-cancer effects, and helps prevent aging. If you want to learn more about the health benefits of fermented foods, head over to my blog post, Ferment…Your Gut Will Thank You.


  • 1 large head of Napa cabbage
  • 1/2 cup of kosher salt
  • 1 gallon of water
  • 6 cloves of garlic, minced
  • 1 1/2 teaspoons of peeled and minced ginger
  • 3 tablespoons of fish sauce. (for vegan kimchi, replace with soup soy sauce)
  • 1 tablespoon of cider vinegar
  • 2 teaspoons of sugar
  • 1/2 cup of Sriracha
  • 6 scallions, both white and green parts sliced
  • 1 large carrot, peeled and grated


Steps to Prepare It


Day 1

  1. Cut cabbage into quarters and then into 1-inch square pieces. Throw out the core. * My neighbor decided to chop the cabbage instead. It’s really just your preference.
  1. Put cabbage into a large nonreactive bowl and toss with salt.
  1. Let cabbage sit for a couple of hours at room temperature.

  2. Add all the water, making sure the cabbage is covered.

  3. Cover and brine at room temperature overnight.

Day 2

  1. Drain the cabbage, rinse it out, and squeeze away any excess moisture.

  2. In a large mixing bowl, combine cabbage and mix with garlic, ginger, fish sauce, vinegar, sugar, Sriracha, onions, and carrot.

  3. Cover and store at room temperature.

  4. Check the flavor every few days until you get the fermented flavor you like.

  5. Once it’s ready, store in an airtight container in your refrigerator.


Although you can start eating your kimchi any time, it needs about two weeks in the fridge to fully develop its flavors. Your kimchi will continue to age in your refrigerator and will be delicious for a couple of months, when the healthy bacteria count is the highest.


SFY Recommends

The Spruce Eats

Ferment…Your Gut Will Thank You, post from Set Forth You


Did you try this recipe? How did it turn out? Let me know in the comments.



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