We're probably most excited about the burger opportunities here.
Sometimes, kimchi is the only thing in my fridge that's ready to eat. Because the spicy Korean cabbage* preparation is fermented, it stays good for a very long time, and I buy it in large quantities because I never want to be without a mature kimchi to pile atop a bowl of hot steamed rice.
*Kimchi technically refers to a frankly stunning range of fermented vegetables—everything from cucumbers and chili peppers to perilla and mustard leaves—but its most widely available and best-known iteration contains Napa cabbage and radish, pleasantly flavored with garlic, ginger, green onion, Korean chili pepper flakes , and salted fish products. Still, one can only eat so much rice. And I can't count the number of times I've stood with my refrigerator door ajar, fishing out little rectangles of spicy fermented cabbage from the bottom of a glass jar, chewing pungent slivers of radish, and pondering the most existential of questions:"Isn't there more? Is this all there is? What else can I do with kimchi besides eating it straight from the jar while the refrigerator door is open?" Korean cuisine offers a whole range of dishes that incorporate kimchi and its brining liquid , including soups, stews, noodles, and savory pancakes. But don't feel boxed in by its origins, because kimchi's tangy, spicy, and savory notes can go with almost anything.Whether you opt for the fishy kinds you can find in stores or make your , here are some of our favorite ways to make the most of a jar, from the traditional to the unorthodox.A natural first place to look for inspiration is kimchi's homeland. Kimchi can be a star in Korean
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