Kimchi adds heft and crunch to this cabbage slaw, while a drizzle of the fermenting liquid acts as a punchy dressing.
in a third shallow bowl; season each with salt. Working one at a time, dredge pork in flour, shaking off excess, then dip in egg, letting excess drip back into bowl. Dredge in panko, pressing to adhere.
Transfer to a baking sheet.and thinly slice; set aside. Thinly slice white and pale green parts. Transferto a cutting board, leaving liquid behind in jar. Finely chop . Combine kimchi, white and pale green parts of scallions, and,
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