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Cabbage kimchi plus grated garlic add loads of kick to a mayonnaise base, turning it into a terrific East-meets-West condiment. In addition to finely chopped kimchi, we include kimchi juice for tanginess. How much liquid is in the jar depends on the brand. If yours is relatively dry, use a little more rice vinegar instead to boost the acidity and thin the aioli. Slather this onto a burger, drizzle it onto roasted or fried potatoes, or offer it as a dipping sauce for just about anything.
tablespoons finely chopped cabbage kimchi, plus 1 to 2 tablespoons kimchi juice (see headnote)