But what if you want the flavors of kimchi and don't have time for the fermentation process? That's how I came up with this dish. I thought about kimchi: cabbage that ferments in a brine including chilies, garlic, ginger, green onion and other ingredients.
I minced some garlic, ginger and onions, then mixed it with sriracha hot sauce. I added soy sauce because it is salty and made from fermented soy beans. To add to the fermented flavor, I used a little bit of fish sauce. (Some regions use salted anchovies or shrimp.) I also added some rice vinegar for more acid and because it too is fermented.
I briefly cooked some cabbage (regular green since I didn't have napa) in a hot pan with just a little water to soften the leaves, but maintain crispness. Then I added it to my sauce, which I wanted to leave uncooked to keep the sharpness of the onions and garlic. I sprinkled on some sesame seeds and let the whole thing cool.
It's not quite kimchi, but it worked well with the kogi-style beef and lettuce cups we had for dinner. The next day I made some more kimchi-flavored cabbage and ate it hot over rice.