A jar of homemade kimchi is a game-changer. A cornerstone of Korean cuisine, kimchi can be used in a wide variety of dishes. Prepare a batch of this easy fermented cabbage with ginger, onion, garlic and spices. Leave to ferment in sterilised mason jars for several weeks, then store in the fridge ready to perk up midweek dinners, brunches, cocktails…everything bar dessert, basically. Kimchi’s funky, spicy flavor and crunchy texture perks up dishes from all points of the globe. Try it in a traditional Korean bulgogi beef bowl, or stirred into fried rice for a kick. Serve alongside pork or beef for a punchy condiment, or with roasted cauliflower or broccoli for a vegan alternative. Kimchi can be a game changer in creamy, cheese dishes. Slip a teaspoon into a grilled cheese or an omelette, or fold through a mac and cheese sauce. Mix with mayo to serve with salmon or chicken. That pungent flavor might take some getting used to, but once you've acquired the kimchi habit, you'll be adding this cabbage pickle to everything.