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Kimchi Hot Sauce

S

ShowMeDaSauce

Ive been kicking this idea around for awhile and ive seen one commercial product already. I have some REALLY well fermented kimchi i can use. I also have plenty of Korean pepper flakes. None of that though will give it much zip. I have plenty of cowhorns but they are lower end on the cayenne level. I have a bunch of ripe serrano. Those are even milder but might pair well with the gochu....My final option that i grew are the Super Chili which are definitely hotter than most cayenne ive tried.
 
1 cup chopped kimchi with some juice
White parts of 6-8 green onions...whatever comes in a small bunch.
100gr ripe serrano
3 large cowhorns?
1/4 cup Korean pepper flakes
1/4 cup of Super Chilis?
Just enough water to cover during cooking.
 
 
Kimchi juice and double strength rice vinegar to adjust ph and viscosity of sauce
Add some fish sauce instead of just salt for "umami"?..... I don't add much fish sauce to my kimchi
 
I could also just start from scratch with a batch of kimchi made very spicy just for this test. I could set a small amount aside and add something like ghost pepper powder or super chili to the gochu. Let that ferment with a good dose of kimchi or kraut juice from the earlier ferments. The goal is more heat but retain the flavor unique to kimchi and the gochu.
 
Thoughts?
 
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If you go too hot it may then take away from the flavor of the kimchi. Ive see it done by my cousin and the hottest he has used is below the superhots so it does not take it over. He has used habaneros and ajis as well with awesome results.
 
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I would think avoiding the super hots is a good idea....something in the 100K or below and just a few...no need to put in 30.
 
Habanero heat would be good, but would encourage something with more flavor. 
 
 
 
 
 
 
 
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Both my cowhorns and super chili are somewhat neutral in flavor. In other words they wont add too much in the way of sweetness ect.. Both are a very nice bright red like the Korean pepper flakes.
 
Im gunna have to think about this while i run upto the store. I think about a 10k scoville sauce should be doable and still retain the flavor im after. This one will need to cook longer to get the kimchi soft enough.
 
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Rather than cooking which would kill the beneficial bacteria maybe just blend all ingredients and strain? I think cooking the kimchi would dull the flavor pretty considerably.
 
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Mind blown!  I'm always looking for a new take on a hot sauce, and I make my own kimchi.  It never even occurred to me to make a kimchi hot sauce!  I've got to try this
 
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I made a back of kimchi based hot sauce yesterday and it's awesome.  I fermented about 30'ish rocoto peppers with an apple for a week.  Then made the sauce from the rocotos, 1 cup kimchi, about 10 cloves of garlic and some vinegar (cane and white whine) to smooth it out.  Oh, and a spoonful of honey to round the flavor out.
 
It is awesome!  The kimchi-ness really comes through, but doesn't overpower everything else.  Pretty amazing, thanks for the inspiration!
 
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