A ubiquitous side dish in Korean homes and restaurants, kimchi is made of salted vegetables that are tossed in seasonings and allowed to ferment. Countless versions exist; the most common is a pungent, fiery-red mixture of napa cabbage seasoned with Korean crushed red pepper.
Kimchi may taste complicated, but making it is not. Chop, brine, drain, and mix, then let time and fermentation work their magic. What you’re left with is a spicy, addictive dish that’s particularly healthy. While kimchi on its own is the perfect accompaniment to assertive Korean food, it also provides amazing flavor in dishes like braised short ribs, fried rice, roasted Brussels sprouts, and tofu stew.