Tung uses fresh bird’s-eye chiles and ginger to put her own mark on the traditional Korean fermented cabbage side dish. This recipe is very close to the one she developed as a child in Vietnam. The heat of this kimchi became famous among Hy Vong customers.


5 oz [140 g] ginger (about a 6 in [15 cm] piece), peeled and cut into 1⁄4 in [6 mm] thick slices

10 medium garlic cloves

5 fresh bird’s-eye chiles, tops removed

1 head (about 2 lb [910 g]) napa cabbage

6 green onions, white parts halved lengthwise, whites and greens cut into 1 in [2.5 cm] pieces

1 Tbsp kosher salt

In the bowl of a food processor, process the ginger, garlic, and chiles until minced, stopping short of making a paste. Add
1⁄2 cup [120 ml] of water and mix with a spoon. Set aside.

Halve the cabbage lengthwise, then cut each half into strips about 2 by 1⁄2 in [5 cm by 12 mm] long by alternately slicing diagonally for a few cuts, then slicing diagonally the other way for another few cuts. Rinse and drain the cabbage.

In a large bowl, combine the cabbage and green onions. Sprinkle with the salt and thoroughly mix with a spoon or your hands (use gloves if you prefer). Spread the reserved ginger mixture over the cabbage mixture. Use a spoon or your hands to pat it into the cabbage mixture. Cover and let sit in the warmest part of your home, or outdoors if the temperature is about 70°F [21°C], for 12 to 14 hours.

Thoroughly mix with a spoon or your hands (use gloves if you prefer), scoop into one large glass jar or several smaller ones, and refrigerate. The kimchi will continue to ferment and will be ready to eat in 3 days. It can keep in the refrigerator for up to 1 month.


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