One of the best known ferments, this is spicy, rich and tart. It works really well with fatty proteins and cheeses and simple grains like white rice. Enjoy with avocado and feta on sourdough toast, topped with a fried egg. Or turn it into some kimchi pancakes with a soy and sesame dipping sauce. You can also blend it into a paste and use it as a condiment or make some kimchi salt by rubbing a teaspoon into a pack of good quality sea salt flakes, spreading them thin on a baking sheet and letting dry out in a warm, well ventilated room.