Continuing with my goal of fermenting or pickling everything Native Offerings grows or has brought in, I offer this tasty kimchi. Sriracha is a chili sauce that has been popular with chefs and foodies the last few years, though its popularity seems to be on the wane in those circles. Any chile sauce will do here. For those who eschew fish sauce, I’m including a vegetarian version which uses fermented black beans in lieu of fermented anchovies. Needless to say, try any number of roots in place of or along with the carrots.

1 T Sriracha or other chili sauce
2 T rice vinegar (unseasoned)
1 1/2 T fish sauce
2 t sugar, or to taste
3 c carrots, julienned or thinly chopped

1. Combine the Sriracha, vinegar, fish sauce, and sugar in a container large enough to hold the carrots. Add the carrots and stir to coat the carrot pieces with the dressing. Cover with a cloth and allow to stand for about 4 hours before serving. Refrigerate if allowing to ferment any longer, as well as refrigerating any leftovers.

Vegetarian “Fish” Sauce

1/4 c soy sauce or Bragg’s Liquid Aminos
1 t rice vinegar (unseasoned)
3 T fermented black beans
1 T yellow or white miso

1. Combine soy sauce and vinegar in a small bowl. Put the beans in a fine-meshed sieve and press through into the bowl. Mix in the miso.

2. Let stand about 20 minutes. Stir and then strain through the sieve.