This relish recipe does take a bit of time to prepare, but the effort is well worth it! It makes an elegant course in itself, and is the perfect relish for awakening the tongue so that one can fully enjoy the next course in a feast.

One should serve no more than 2 tablespoons per sitting, as much more than that can unsettle the stomach. It’s intended to be used for it’s pungent flavor, to prepare a guest for what is to come next in the meal.

It is also a wonderful condiment that can be served on hot dogs or hamburgers, use sparingly.

Napa Cabbage Kimchi Relish
Servings Prep Time
1 Cup Relish 45 Minutes
Passive Time
4 Days
Servings Prep Time
1 Cup Relish 45 Minutes
Passive Time
4 Days
Napa Cabbage Kimchi Relish
Servings Prep Time
1 Cup Relish 45 Minutes
Passive Time
4 Days
Servings Prep Time
1 Cup Relish 45 Minutes
Passive Time
4 Days
Ingredients
Kimchi Ingredients
Relish Ingredients
Instructions
  1. Dissolve 1 cup of salt in one gallon of water.
  2. Soak cabbage in the salt water for 4 hours.
  3. Place the ginger, garlic and fish sauce in a food processor and blend until minced fine.
  4. In a very large bowl, combine the 1 tablespoon salt, sugar, radish, green onions, chili powder and blended fish sauce and garlic mixture. Mix well.
  5. Drain the water from the cabbage and let it sit in a colander for a few minutes so that all of the water drains thoroughly. Shake the colander gently to help remove the water.
  6. Rub the radish blended mixture between the leaves of the cabbages, being sure to incorporate the mixture evenly throughout all wedges. Do not overstuff the wedges, but be sure to get mixture incorporated well.
  7. Tightly wrap the cabbage with one large leaf of cabbage to help hold the filling in place, then place the head of cabbage in a 1 gallon glass jar.
  8. Press both heads of cabbage into the jar gently but firmly, to release any air bubbles.
  9. Let the kimchi sit for 3 days in a cool place so that it can begin fermentation.
  10. Remove from the jar and slice into 1 inch slices. Gently toss in the sesame seeds and sesame oil.
  11. Store in glass quart jars in the refrigerator. The kimchi can be served as is, or follow the instructions below to make a delightful relish.
Kimchi Relish
  1. Chop up some of the kimchi until you have 3/4 cup that has been chopped well.
  2. Combine the kimchi, olive oil, lime juice, chives, soy sauce, honey, and sriracha in a medium bowl.
  3. Season with salt and pepper to taste.
  4. Store in the refrigerator, and best used within a week.
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