Kimchi Congee

In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom.

Simmer the congee for about 1 hour or until the congee is thickened and creamy. Stir in the 16 ounces of kimchi and cook for an additional 5 minutes. Serve the congee hot with additional sides of kimchi and garnished with cilantro.