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 blender, add garlic, ginger, rice, and gochugaru and purée. In a fermentation vessel, combine the purée and salted cabbage. Ferment Kimchi for at least 1 month.
Prepare and heat grill. Drain fermented cabbage, reserving liquid, and char the kimchi on a grill. Medium dice charred kimchi and transfer to a nonreactive container. Marinate kimchi in reserved fermentation liquid, oil and season with lemon 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 mixture, for about 45 minutes, careful not to burn. Add Kikkoman Soy Sauce and brown sugar. Transfer to a blender and purée.
To Order:
Coat one side of toast with labneh and arrange Kimchi on top. Garnish with XO sauce and finish with toasted sesame seeds and cilantro.
Recipe by Brad Deboy, Elle, Washington, DC
