Kimchi Charter Boat Recipe from Gulf Shores, Alabama's Redneck Riviera

Anyone who loves to go to chinese buffet before on the Alabama Gulf Coast has at one time or another seen a bowl on the salad isle filled with chopped up cabbage with some kind of spicy sauce? Well, that spicy cabbage dish is called Kimchi. It is pronoucned Kim Chee for those of you who have never heard of it. Well, actually this dish is Korean and is a very good condiment with asian fish and seafood dishes. It is often eaten cold like a salad condiment would be here in Gulf Shores.

Being the creative type of chef and charter boat captain on the Redneck Riviera, my friend and I were experimenting one day with Sour Krout. I know it is supposed to be spelled Sauerkraut, but for us rednecks down here on the Riviera, its just called Crout. We have been eating sauerkraut for years on steamed hot dogs, but did not really care for the brine flavor that much. My German sister in law always has some cooking with bacon in it along with smothered pork chops, but she likes that kind of stuff. I like spicy flavors of kimchi and the crunchiness of the sauerkraut cabbage and came up with a recipe for Red Neck Sauerkraut I think you will like. The ingredients are listed below, but feel free to experiment with this recipe yourself. I assure you one thing, If you like Kimchi, you just might like this recipe. It sure spices up fresh fish dishes and even hot dogs or sausage dogs. It is even so good, we make it up and put it in the fridge and use it as a condiment or eat out of the jar. It is some kind of delicious.

Ingredients for Redneck Kimchi Charter Boat Style:

• 1 quart of Vlasic Old Fashioned Sauerkraut in the jar. You can use any kind you like, but I use the jar to store it in.
• 2 cups Zing Zang Brand Bloody Mary Mix. Any quality mix will work.
• 2 tablespoons chinese style hot sauce or Sriracha Hot Sauce from Huy Fong foods
• 2 tablespoons smoke paprika (optional)
• 2 tablespoons flaked red pepper (the kind you use on pizza)

Directions to make charter boat style kimchi:

Take the jar of sauerkraut and pour contents out into a collander. Squeeze with your hands and work all of the brine or juice out of the cabbage. Save the jar and after sauerkraut is mostly drained, place the cabbage back in the original jar.

The jar will now look about 1/2 full. This is when you need to add the 2 cups of bloody mary mix, hot sauce, paprika and crushed red pepper.

Stir around with a long stiff spoon until the mixture is fully engrained in the cabbage sauerkraut mixture. Place the lid on the Redneck Style Charter Boat Kimchi and you need to place in refrigerator over night. Sure you can eat it immediately, but the flavors will soak up in the cabbage, thus making some of the best Kimchi you have ever eaten.

Bon Appetite.