I love kimchi, the Korean mainstay for pickled cabbage. It is crunchy, spicy and perfectly acidic. There is always a bottle in my fridge and it is something I add to everything, sandwiches, and burgers and it is always on the table with Asian cuisine.
This is a lovely dip, simple and takes just a few minutes to make. The mayo is creamy and soft and balances the acid and spice from the kimchi and the pickled ginger adds lovely notes to the dip. You can use this dip for cruditès, chips but also with chicken wings, burgers and sandwiches.
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Ingredients:
1/2 cup mayo
1/2 cup kimchi. finely minced
2 tablespoons pickled ginger, finely minced
Salt, to taste
1 teaspoon white pepper
Juice of 1/2-1 lime
Mix all the ingredients well. Taste for spice, acid and salt and adjust as per your taste. Chill in the fridge for 1 hour.
Serve.