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Spicy Kimchi Relish
Rated 3.5 stars by 2 users
Author:
The Spice & Tea Exchange
Servings
approximately 3½ cups
Prep Time
2 hours
Kimchi, but make it a show stopper. This punchy relish brings bold heat, tang, and just enough funk to wake up anything from eggs to hot dogs.
Ingredients
- 3 cups diced Napa cabbage
-
½ cup salt
- 1 medium carrot, peeled into ribbons and finely chopped
- 3 ea green onions, finely chopped
Sauce
- ¼ cup fish sauce
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 5 cloves garlic, minced
-
2 Tbsp Kimchi
Seasoning
-
2 Tbsp Sriracha
Sauce Powder
-
1 Tbsp Sweet
‘n Sour Chili Sea Salt
Directions
- To a large mixing bowl, add cabbage and salt; toss to combine. Cover and let rest until the cabbage slightly softens, 30 to 45 minutes.
- In a small mixing bowl, combine sauce ingredients; set aside.
- Thoroughly rinse cabbage with cold water to remove salt; allow excess water to drain.
- To the drained cabbage, add the carrot, green onion, and sauce; toss to combine. Vegetables should be chopped fine enough to be easily used as a relish or topping.
- Refrigerate any leftovers in an air-tight container for up to 2 weeks.