Name: Kimchi Sauce Recipe
Prep time: 10 min
Total time: 10 min
Yield: 16
Cuisine: Asian
Ingredients: 1/4 cup Gochujang Young Gochugaru (Korean Red Pepper Powder); 6 tablespoons Water; 1/4 cup White Distilled Vinegar; 1/4 cup Fish Sauce; 2 tablespoons Rice Vinegar; 1 clove Garlic, minced; 1 Shallot, minced; 2 teaspoons minced Ginger; 1 tablespoon Coconut Aminos; 1 tablespoon Sugar; 1 teaspoon Kosher Salt; 1 teaspoon Sesame Oil; 1 teaspoon Sesame Seeds

Running out of Kimchi sauce? Skip the store-bought Kimchi sauce and make it at home instead! Our Kimchi Sauce combines traditional ingredients like Korean red pepper powder and fish sauce to create a sauce that has the perfect balance of spicy and tangy. You can use this sauce to ferment cabbage, cucumbers, radishes, or your favorite vegetables. Try our Creamy Jalapeño Sauce or Mexican Hot Sauce next.

***Note: If you're on a gluten-free diet, check the labels on fish sauce and Korean Red Pepper Powder, as some brands may contain gluten.

#Diabetic Friendly #Gluten Free #Low Cholesterol #Low Fat #Pescetarian #Nuts and Seeds #Vegetables #Marinades

Chef's Knife

Cutting Board

Glass Measuring Cups

Medium Mixing Bowl

Stainless Steel Measuring Cups

Stainless Steel Measuring Spoons

Whisk

What is kimchi sauce made of?

Kimchi sauce is made with gochujang young Gochugaru (Korean red pepper powder), water, white distilled vinegar, fish sauce, rice vinegar, garlic, shallot, ginger, tamari coconut aminos, sugar, kosher salt, sesame oil, and sesame seeds.

What does kimchi taste like?

Kimchi has a myriad of flavors that depend on the exact ingredients used to make it and how long it takes to ferment. Nevertheless, kimchi is slightly tangy, sour, and spicy.

Is kimchi a chilli?

Kimchi is not a chili. It is a Korean food made by fermenting vegetables with red pepper powder, vinegar, and other seasonings.

Is kimchi good for you?

Yes, kimchi is good for you. It's a fermented food and has lots of probiotics. Probiotics may help combat inflammation, boost the immune system and promote weight loss.

Author: Sarah Leadon