Preparation info
  • Makes about

    5 cups

    • Difficulty


Appears in
Mango and Peppercorns: A Memoir of Food, an Unlikely Family, and the American Dream

By Tung Nguyen, Katherine Manning, Lyn Nguyen and Elisa Ung

Published 2021

  • About

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<


In the bowl of a food processor, process the ginger, garlic, and chiles until minced, stopping short of making a paste. Add ½ cup [120 ml] of water and mix with a spoon. Set aside.

Halve the cabbag