Photo: Karry Hosford
Yield
4 cups (serving size: 1/4 cup)

You can buy kimchi from an Asian market or make your own. Most kimchi is fermented for days or weeks to develop a pungent flavor. Although this recipe skips the fermentation step, it tastes authentic.

This recipe goes with Pork and Kimchi Dumplings

How to Make It

Step 1

Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl. Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.

Step 2

Combine cabbage, sesame seeds, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.

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