This is HOT

 The rooster sauce has grown so much in popularity that there are now cookbooks featuring recipes that use Sriracha as their main condiment. Bon Appetit has featured it as one of their ingredients of the year in 2010.  Now that is HOT!

What is our favorite recipe with Sriracha sauce?

Kimchee

1 head cabbage
1 carrot grated
2 tsp grated fresh ginger
1/2 cup rooster sauce
1 tsp raw sesame seeds
1/2 cup coarse salt
3 cloves garlic
1 tsp sugar
3 Tbsp fish sauce
1 Tbsp cider vinegar
6 green onions (scallions) diced

Day One:
Chop cabbage into bite-size chunks.  Toss with salt and let sit for 2 hours.  Add 1 gallon of water or so the cabbage is submerged in the brine.  Let stand at room temp for 24 hours.

Day Two:
Drain and squeeze cabbage to remove excess water.  Place in large bowl and add all other ingredients.  Let stand at room temp for 2 or more days till you get the fermentation you like.

Pack into mason jars and store in the fridge.  Good for about 6 months!

This recipe is so easy, and it will make a great side for any asian inspired dish you make.  Try it also as a compliment to a green salad with a ginger-soy dressing!

Now there's something to crow about, Rooster!  Come in to Faces and pick up the Sriracha Cookbook and a bottle of this amazing condiment.