Kimchi Relish Recipe Perfect for Labor Day!

by Jillian Leslie on


We had an early Labor Day party at our house last weekend with one of my oldest friends and her family. The weather here in Palo Alto couldn't have been better and with great food and great company, we all had a fantastic time!

I was asked by Hebrew National to come up with an interesting way to serve hotdogs at our party. Since my husband loves spicy, I decided to try my hand at homemade kimchi relish. We love kimchi at our house! For those of you who don't know, kimchi is a Korean fermented side dish made with cabbage and other vegetables. It's spicy, sour, and delicious!

This recipe is simple, but you do need to wait three days for the kimchi to ferment. And I don't know if you've heard all about the probiotics in fermented foods, but kimchi is actually super healthy! So here's how I did it:



  • 1 napa cabbage
  • 5 green onions (scallions)
  • 1/3 cup coarse Korean red pepper powder
  • 1/2 cup kosher salt
  • 1/4 cup fish sauce
  • About 12 cups warm water, plus more as needed
  • 3 tablespoons grated fresh ginger
  • 4-5 large garlic clove
  • 1 teaspoon granulated sugar


Cut the bottom off the cabbage, then cut it in half lengthwise. Cut into 1/2 inch strips. This is smaller than you'd cut for a traditional kimchi, but I wanted people to be able to easily spoon it onto a hot dog bun.

Put the cabbage in a large bowl, add the salt, and cover with enough water to cover the cabbage. Use saran wrap to cover, and press it down so it is touching the cabbage. This keeps it from floating. Let it sit for 3-4 hours.


Strain and rinse the cabbage. You can squeeze the cabbage with your hands to get some of the excess water out.


Add the cabbage, hot pepper, chopped green onion, diced or pressed garlic, and grated ginger in a bowl and stir with a spoon or spatula until the cabbage is thoroughly coated. Transfer the mix to a glass jar. We used two ball jars (1 pint size). Close and let sit in a cool dark location for at 24 hours.


After 24 hours, open the jar (you should get a small release of gas). Reseal and move to the refrigerator for another 2 days. It should last for at least 1 month!


And now onto the party... We have a Weber grill that we like to use because it gives food a real charcoal flavor. We grilled Hebrew National hotdogs (our favorite), onions, and peppers.


kimchi-relish-recipe-59A Inside, I decorated for Labor Day using fresh flowers and these 1950's retro cool free Labor Day printables I love from our site.


I put the kimchi relish out, and so people knew what it was, I printed out an editable free Labor Day food label from our site.


The hotdog with kimchi tasted delicious! The kimchi added a great spicy sourness that went perfectly with the salty hot dog.


No Labor Day BBQ would be complete without beer, chips, watermelon, and dessert.


For dessert, I went with a pie theme: apple pie and whoopie pies! We have the most amazing whoopie pie recipe on our site if you're interested in trying them.


Again I used our free printables to dress up the whoopie pies.


And there you have it... our little backyard party!


Happy Labor Day, everyone! Here's to a great end of summer!


Hebrew National is running a contest on Facebook where if you become a fan and tell them why you love Hebrew National on their page, YOU could win free franks (I already entered because I love Hebrew National hotdogs)!

Hebrew National tastes great because, for more than 100 years, we've adhered to the highest quality standards. Hebrew National Franks are made with premium cuts of 100% pure kosher beef, and contain no artificial flavors, no artificial colors, no by-products, and no fillers. Premium taste and high quality every time, for any occasion. That's our guarantee. Learn about even more reasons to love Hebrew National, and tell us why you love them, too!

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Disclosure: Compensation was provided by Hebrew National via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National.


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