Kimchi:
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.
XO Sauce:
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.
To Assemble:
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
