How to Make Kimchi and Then Cook With It

This cabbage kimchi, packed out in pint-size mason jars, makes a unique gift. Tie a tag around the jar lid with hand-written suggestions such as Kimchi Stew or Kimchi Pancakes, as well as a reminder to keep the kimchi refrigerated. See the recipe for Cabbage Kimchi»

Very large, firm daikon radishes are the best for making this classic kimchi.

This light-tasting kimchi is sometimes served with flavorful garnishes, such as pomegranate seeds, and a little of the brine solution in which it’s pickled.

These savory pancakes are flavored with ground pork and chopped kimchi. This recipe makes about 25 small pancakes; you can also cook large ones that fit the bottom of the skillet and slice them into wedges.

This traditional Korean stew makes good use of long-aged kimchi. Get the recipe for Kimchi Stew »

Fermented Bloody Mary

These savory Korean pancakes are made from a batter of ground mung beans flecked with pork, scallions, and pungent kimchi. Get the recipe for Korean Mung Bean Pancakes with Dipping Sauce (Bindaeduk Cho Kanjang) »

A mix of intensely umami Asian flavors makes this popcorn heartier than most. Great as a snack, try it also as a side dish or as part of an appetizer spread.

Some zesty kimchi can bring your typical dumplings to the next level and enhance the pork filling’s savoriness. Get the recipe for Pork and Kimchi Potstickers »

Though not strictly nachos, take a Korean classic—ddukbokki, or spicy rice cakes—and add on an oh-so-American layer of melted cheddar for a stroke of Korean-American pub-fusion brilliance that recalls nachos as much as Korean cooking. Get the recipe for Korean Rice Cake Nachos »