Not all kimchi is fermented cabbage. No--kimchi can be made as a fresh vegetable side dish. I learned how to make this while living on the Korean peninsula. It's cooling and refreshing side dish suitable for a side dish at any meal. Tossed with regular salad greens and other vegetables, it makes a delicious salad, or simply paired with rice for a light lunch. Any way you enjoy it--it's spicy, so be prepared!
2 tablespoons soy sauce
1/4 teaspoon sesame oil
1/2 teaspoon salt
1 teaspoon cayenne pepper
scallions, chives, julienned carrot, or other add-ins as desired