Kimchi

This is the de facto national pickle—and national pride—of Korea. This recipe makes a good-size batch, and I encourage you to taste it fresh, and then keep tasting it often to notice how its flavors and textures change and develop. When you’re ready to eat it, note that kitchen shears, and not a knife and cutting board, are the best way to cut your cabbage down to size without letting that delicious liquid escape. If you don’t live near a Korean grocery store, you can order gochujang (Korea