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Photo by Andrew Thomas Lee

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Serves 8

  • 8 cups thinly sliced cabbage
  • ½ cup kimchi sauce, or more to taste (recipe follows)
  • 1 tablespoon unseasoned rice wine vinegar
  • tablespoon sugar (optional)
  • Slivered green onions and black sesame seeds, for garnish

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.

Kimchi Sauce 

Makes 1 1/3 cups
6 garlic cloves
1 cup coarse gochugaru (Korean red pepper flakes)
½ cup sugar
¼ cup salt
1 tablespoon onion powder
1½ teaspoons pepper

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.

  • From Jiyeon Lee and Cody Taylor, Heirloom Market BBQ, Atlanta

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