Sriracha Vegetarian Spicy Kimchi

August 14, 2013


1 head Napa cabbage

1/4 cup salt, divided

6 cloves garlic

1 (1 inch) piece fresh ginger root, peeled and chopped

1 small white onion, peeled and chopped

2 tablespoons water

3 green onions, minced

1 teaspoon Túóng Ót Sriracha Hot Chili Sauce

1 ripe persimmon, chopped

1 small radish, shredded

1 cucumber, diced (optional)


Cube the cabbage and rinse well. Put the cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour. Mix more salt into the cabbage and set aside for another hour. Wash and drain the cabbage. Combine the garlic, ginger, Túóng Ót Sriracha Hot Chili Sauce and onion in a blender with the water. Blend on high speed until smooth. Stir together the rinsed drained cabbage, garlic-ginger mixture, minced green onions, cayenne pepper, persimmon, radish, and cucumber and mix well. Transfer the mixture into airtight containers, and refrigerate for 3 days before serving.