Sriracha Kimchee

• 1 large head napa cabbage
• 1/2 cup kosher salt
• 1 gallon water
• 6 cloves garlic, finely minced
• 1 1/2 teaspoons peeled and minced fresh ginger
• 3 tablespoons fish sauce
• 1 tablespoon cider vinegar
• 1 tablespoon white sesame seeds
• 1 teaspoon sugar
• 1/2 cup Sriracha
• 6 green onions, white and green parts, sliced
• 1 large carrot, peeled and grated

1. Day One: Cut the cabbage into quarters, then into rough 1-inch square pieces, discarding the core.
2. Put the cabbage in a large nonreactive mixing bowl and toss with the salt.
3. Let the cabbage sit for 2 hours at room temperature.
4. Add the water, making sure the cabbage is completely submerged in brine.
5. Cover and leave out overnight.
6. Day Two: In the morning, drain the cabbage, rinse, and squeeze out any excess moisture.
7. Place the cabbage in a large bowl and mix with the garlic, ginger, fish sauce, vinegar, sesame seeds, sugar, Sriracha, green onions, and carrot.
8. Cover and store at room temperature for as long as youd like it to continue fermenting, checking the flavor after 2 or 3 days.
9. Once the desired tang is achieved, transfer the kimchee to canning jars or other airtight containers and store them in the refrigerator.
10. Enjoy within 6 months.

cabbage, kosher salt, gallon water, garlic, fresh ginger, fish sauce, cider vinegar, white sesame seeds, sugar, sriracha, green onions, carrot

Taken from www.epicurious.com/recipes/food/views/sriracha-kimchee-379482 (may not work)