F.A.T kimchi hot sauce

F.A.T kimchi hot sauce

2 × 250 ml jars

Inspired by my favourite chilli sauces like sriracha and the LA/Mexico hybrid Tapatío, this kimchi hot sauce is a blend of F.A.T Sesame Kimchi with a charred and smoky chilli sauce. It takes forever to make and it takes forever to ferment, so you need quite a bit of patience. But then once you’ve made it, you know you’ll want to put this on everything. And you’ll go nuts if you ever run out. As one of my stockists, Ebony Harding, who runs London’s lovely Harringay Local Store, put it, ‘I’ve just run out of hot sauce and I don’t know if I can eat Scotch eggs without it!’ Eat with scrambled eggs, pork buns, tacos, fried chicken, pizza – anything goes.


Quantity Ingredient
250g see method for ingredients

For the red hot sauce

Quantity Ingredient
500g hot red chillies, I use a mix of red jalapeños, habaneros and any other red chillies I can get my hands on
2 white onions, peeled
2 garlic cloves, peeled
2 teaspoons vegetable oil
1 teaspoon sea salt, plus extra to taste
500ml rice wine vinegar
125ml honey


  1. For the Red hot sauce, preheat your oven to 180°C.
  2. Put on your disposable gloves. Rinse the chillies thoroughly, and remove all the stalks. Remember, these things are hot and your eyes (or other body parts) don’t like them.
  3. Put half the quantity of chillies in a roasting tray with 1 onion and 1 garlic clove. Roast for 40 minutes, until the chillies are charred.
  4. Meanwhile, dice the remaining chillies, onion and garlic and fry with the oil and salt in a heavy-based pan over a medium to high heat for 5 minutes. Pour in 750 ml of water and cook for another 60 minutes, until the chillies have softened. Take off the heat and allow to cool.
  5. Remove the chillies, onion and garlic from the oven, and let them come to room temperature.
  6. Put both chilli mixtures in a food processor and blitz, slowly adding in the vinegar and honey, until you have a smooth consistency.
  7. Transfer to a clean, plastic container, cover and refrigerate. Once fully chilled, taste and season the hot sauce with more salt or honey if it needs it. Refrigerate for 2 weeks before using.
  8. For the Kimchi hot sauce, make sure your kimchi and hot sauce have aged for at least 2 weeks. Once ready, blend the kimchi to a purée.
  9. In a large mixing bowl, combine the kimchi purée with your red hot sauce. Blend well.
  10. You can now bottle or jar your sauce in a sterilised jar or bottle. Keep in the fridge and eat within 2 weeks.


  • It’s natural for the kimchi hot sauce to keep fermenting, so minimise this by keeping it in the fridge.
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