Winter Kimchi

This recipe walks you through making a classic kimchi from napa cabbage, radish, and spring onions. The key is a pungent paste built from gochujang, garlic, fermented shrimp, and fish sauce, which gets worked into every leaf of the brined cabbage. After a day at room temperature, it moves to the fridge to ferment, developing deeper, more complex flavors over a few weeks.