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5 cups
Easy
By Tung Nguyen, Katherine Manning, Lyn Nguyen and Elisa Ung
Published 2021
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.
In the bowl of a food processor, process the ginger, garlic, and chiles until minced, stopping short of making a paste. Add
Halve the cabbag