Kimchi

There are so many variations on this Korean ferment that it was difficult to narrow the choices down to one recipe. Basically, you can make kimchi out of anything: not only the usual Napa cabbage, but other kinds of cabbage or bok choy, grated turnips, daikon, apples, or even stone fruit! I don’t think a Korean meal would be quite right without a small plate of bright orange-red folds of spicy, sour, pleasantly salty cabbage. It’s fiber- and vitamin-rich and offers all the healthful benefit