Adapted from Spiced: Recipes Celebrating Spices from Around the World by Priya Mani. (Phaidon, US $54.95, 2026)

Kimchi transforms in flavor and texture as it ferments. Image: Priya Mani.

Kimchi / Baechu kimchi

Makes: about 2 1/4 lb / 1 kg kimchi

Preparation time: 30 minutes, plus 2 hours standing and 8–16 days fermenting

Cooking time: 8–10 minutes

In Korea, families gather each fall (autumn) for kimjang , to make and share large batches of kimchi to sustain them through the winter. This version is classic baechu kimchi made with napa (Chinese) cabbage. Seek out fermented shrimp, saeujeot , at a Korean grocery, while glutinous rice flour, coarse gochugaru flakes, and dashi (powder and concentrate) are available in Asian stores.

Kimchi transforms in flavor and texture as it ferments. Fresh kimchi, baechu geotjeori , is crisp, with a bright gochugaru flavor; it pairs with steamed rice, salads, or bibimbap .…