I love kimchi for its versatility, and this is just one more way to use it. The juices from the kimchi brine the salmon sashimi, which cures them. This not only helps preserve the salmon for a few days longer, but it also gives it a wonderful firm texture that's similar to lox. This will work with any fish of a suitable quality to eat raw, including tuna, hamachi, or tai.

One thing to be mindful of is that different kimchi brands have different amounts of salt, so you may find you need to add more or less soy sauce depending on the kimchi you're using.

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