- Make the kimchi sauce: In a blender or food processor, blend garlic with ½ cup water. In a large bowl, mix 1¼ cups water with remaining ingredients and garlic mixture. Whisk until sugar is completely dissolved. Store in refrigerator for up to 2 months.
- Make the slaw: In a large bowl, toss cabbage with kimchi sauce, vinegar, and sugar. Transfer to a covered container and refrigerate. May be served immediately or allowed to rest and ferment for up to 2 weeks. Garnish with green onions and sesame seeds before serving.