Scale cabbage and record weight. Measure 2% salt by weight, 3% peeled garlic cloves, 3% peeled ginger, 1% rice, and 1% gochugaru. Rub cabbage with salt. Into a Vitamix blender, add the garlic, ginger, rice, and gochugaru and purée. In a fermentation vessel, combine the purée and salted cabbage. Ferment for at least 1 month.
Prepare and heat grill. Drain fermented cabbage, reserving liquid. Char kimchi. Medium dice charred kimchi and transfer to a nonreactive container. Marinate in reserved fermentation liquid and oil; season with zest.
In a pot over very low flame, heat oil and slowly toast shallots, garlic, and ginger until deeply browned and soft. Increase heat to medium-low, add gochugaru, and continue to toast (not burn) mixture, for about 45 minutes. Add Kikkoman Soy Sauce and brown sugar. Transfer to a Vitamix blender and purée.
Coat one side of toast with labneh. Arrange Kimchi on top. Garnish with XO sauce. Finish with sesame and cilantro.
Recipe by Chef Brad Deboy, Elle, Washington DC