Ingredients

• 1 1/2 cups rice wine vinegar

• 1-2 tablespoons Sriracha hot sauce

• 1 tablespoon celery seed

• 1 tablespoon yellow mustard seed

• 1 tablespoon Chinese mustard (Dijon works fine, too)

• 1/2 cup water

• 1/2 cup sugar

• 2 teaspoons salt

• 1 small head or half of a large

• Napa cabbage or green cabbage, thinly sliced

• 1/2 small to medium size red onion, very thinly sliced

• 2 large cloves garlic, very thinly sliced

• 1 cup fresh corn kernels

• 4 Park’s Finest™ Cracked Dijon Mustard Frankfurters

• 4 good-quality hot dog buns

Directions

Pre-heat a grill or grill pan to medium-low heat.

Bring the vinegar, hot sauce, celery seed, mustard seed, Chinese mustard, water, sugar, and salt to a boil. Add the cabbage, onion, garlic and corn, and bring everything back to a boil. Then, turn off the heat.

Once the chow chow cools slightly, pour the mixture into a large bowl and let cool fully in the fridge while you cook the franks. It can be stored in the refrigerator for up to 2 weeks in a sealed container.

Place the frankfurters on the grill and cook according to package instructions (about 6 to 8 minutes, turning frequently).

When the frankfurters are ready, remove them from grill and place on buns. Top with kimchi chow chow and serve.