Kimchi Vinaigrette

Name: Kimchi Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (220 ml)
Cuisine: Asian
Ingredients: 3 Tbsp (45 ml) Red Wine Vinegar; 1 clove minced Garlic; 1 tsp (5 ml) Dijon Mustard; 3/4 tsp kosher (4.5 g) Salt; 1/2 tsp (1 g) Pepper; 3/4 cup (180 ml) Olive Oil; 2 Tbsp finely chopped cabbage kimchi (30 g) Kimchi

Independent adaptation of a publicly published Hugh Acheson recipe. Not affiliated with, sponsored by, or endorsed by Hugh Acheson.

DRESSING · GREEN SALADS

A dressing for green salads.

Acheson's kimchi vinaigrette for green salads.

On the jar

KIMCHI

Method: shake
Yield: about 1 cup
Ingredients: 7

Add to a jar

Ratio

OLIVE OIL 180 mlRED WINE VIN 45 ml

Ingredients

Red Wine Vinegar3 Tbsp (45 ml)
Garlic1 clove minced
Dijon Mustard1 tsp (5 ml)
Salt3/4 tsp kosher (4.5 g)
Pepper1/2 tsp (1 g)
Olive Oil3/4 cup (180 ml)
Kimchi2 Tbsp finely chopped cabbage kimchi (30 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN.
Shake-to-line (dashed marks): add KIMCHI. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: GARLIC (1 clove), SALT (about ¾ tsp), PEPPER (about ½ tsp), DIJON (about 1 tsp).
Cap the jar and shake until emulsified.

Get Kimchi Vinaigrette + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 1 national award

Kimchi VinaigretteNATIONAL AWARD WINNEROn the jar: KIMCHI
Miso VinaigretteNATIONAL AWARD WINNEROn the jar: MISO
Garlic Red VinaigretteNATIONAL AWARD WINNEROn the jar: SPICY SESAME
Ginger VinaigretteNATIONAL AWARD WINNEROn the jar: GINGER

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Southern / Canadian-American chef of Five & Ten in Athens, Georgia; James Beard Best Chef: Southeast. Also The National and Empire State South (Atlanta, closed) lineage.

Adapted from a Hugh Acheson recipe (Food & Wine / Hugh Acheson Basic Vinaigrette — add chopped kimchi).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Food & Wine / Hugh Acheson Basic Vinaigrette — add chopped kimchi (published as “Kimchi Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Add to a jar