Kimchi
We always have kimchi in the fridge — I eat it by the forkful from the jar (ssh), and it’s central to two of our kitchen staple meals, soondubu jjigae (kimchi tofu stew) and kimchi bibim guksu (kimchi noodles). I’ve generally used this Alice Waters recipe and it’s great, but it seems like actual Korean people include a potato or rice starch porridge as part of the ferment, and instead of or in addition to fish sauce (TAME) add salty squid or fermented shrimp. So next time I’m going to try this more complete / authentic recipe.