A jar full of kimchi is a beautiful thing. It sits in my fridge like a bright, orange beacon calling me to tangy, comforting bites — especially in this bitter cold. Salty, spicy, crunchy kimchi is the perfect solution for instant warmth and zip. The complex, fermented flavors of cabbage, radishes, cucumbers, garlic (and just about any other vegetable you can think of) usually pack enough heat that I keep a glass of water nearby. Plus, it keeps for ages (some might argue forever), making it an ever-dependable dinner helper.
I'm more than happy to eat kimchi straight from the jar, but if you're looking to add depth to rice bowls and noodle salads, or brightness to heavy stews and crispy French toast, here are 10 ways to use up that jar.
And if you want to make your own jar:
11. Mom's kimchi