Texas-Style Smoked Jalapeño Kimchi (Napa Cabbage Kimchi with a Hill Country Kick)

Makes ~1 quart | Ready in 3–5 days (fermentation)

Traditional Korean method meets Texas attitude—this kimchi swaps out fish sauce for umami-packed tamari, adds jalapeños for heat, and uses smoked paprika and citrus for a barbecue-like depth.

Ingredients:
Vegetables:

1 large napa cabbage , chopped into 2-inch pieces

1 1/2 tbsp kosher salt

1 medium sweet onion , thinly sliced

1 medium carrot , julienned

2 jalapenos , thinly sliced ??(seeds in or out depending on heat level)

2 cloves garlic, minced

1 tbsp grated ginger

Zest of 1 organic lime

Paste:

2 tbsp gochugaru (Korean red pepper flakes) or smoked paprika + chili flakes for a Texas spin

1 tbsp tamari or soy sauce

1 tbsp Texas raw honey or cane sugar

1 tbsp rice vinegar or apple cider vinegar

Optional: splash of pickle brine from local pickles for extra funk

Instructions:
Salt the Cabbage:
In a large bowl, toss cabbage with kosher salt. Let sit for 1–2 hours, massaging occasionally until wilted and water is drawn out. Rinse well and drain.

Make the Paste:
In a small bowl, mix garlic, ginger, gochugaru or smoked chili, tamari, vinegar, lime zest, and honey into a thick paste.

Mix the Kimchi:
Combine drained cabbage with onions, carrots, jalapeños, and paste. Use gloved hands to massage everything together until evenly coated.

Pack into a Jar:
Tightly pack kimchi into a clean quart-size jar, pressing down so brine rises above veggies. Leave about 1 inch of headspace. Close loosely or use a fermentation lid.

Ferment:
Let sit at room temperature (65–75°F) for 3–5 days, tasting daily after day 2. When tangy and funky to your liking, move to the fridge. Best enjoyed chilled and last several weeks.

How to Use:
Serve with grilled brisket or pulled pork tacos

Top fried eggs or grits for a spicy breakfast

Toss into a grain bowl with avocado and hot sauce

Layer into a grilled cheese with Mozz Co Queso Oaxaca for a melty kick

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