Kimchi in Sriracha sauce

Ingredients:

• 1 large head of Chinese cabbage
• 0.5 cup coarse salt
• 4.5 liters of water
• 6 cloves garlic, crushed
• 1.5 tsp peeled and chopped ginger
• 3 tablespoons fish sauce
• 1 tbsp. apple cider vinegar
• 2 teaspoons of sugar
• 0.5 cup Sriracha sauce
• 6 green onions, chopped
• 1 large carrot, peeled and grated

Preparation:

1. Day 1:

   
   Cut the cabbage head into 4 pieces, then into 2.5 cm slices. Cut off the stalk and discard.
2. Place the cabbage in a large non-reactive bowl and season with salt.
3. Leave the cabbage at room temperature for a couple of hours.
4. Add enough water to completely cover the cabbage.
5. Cover and leave overnight at room temperature.

6. Day 2:

   
   Drain the liquid, rinse and squeeze the cabbage.
7. In a large bowl, combine cabbage with garlic, ginger, fish sauce, vinegar, sugar, Sriracha sauce, onion, and carrots.
8. Cover and store at room temperature.
9. Taste the cabbage every couple of days until it reaches your desired flavor.
10. Once the kimchi is ready, store it in an airtight container in the refrigerator.