I usually keep a big batch of this Kimchi Relish in the refrigerator all the time because it’s so versatile. A few spoonfuls thrown on rice, scrambled eggs, tacos, or a salad lifts the flavor of the entire dish to another level. During the summer, when people spend a lot of time cooking outside on the grill, make this Kimchi Relish and serve it on hotdogs and hamburgers, (or tofu or mushrooms, if you prefer). Your guests will be much appreciative with this unique and fun condiment.
Ingredients (Makes about 1 cup)
1 cup Spicy Napa cabbage Kimchi drained and chopped
1 tbsp Apple Cider Vinegar
2/3 tbsp Sugar
1/2 tsp Sesame Oil
1/2 tbsp Extra Virgin Olive Oil
Mix all the ingredients in a bowl. Chill for at least 30 min. in the refrigerator before serving.