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.

1. Caroline Choe's kimchi mac and cheese

(James Ransom/Courtesy Food52)

2. Kimchi stew with pork belly

(James Ransom/Courtesy Food52)

3. Crispy kimchi and cheddar omelette

(Bobbi Lin/Courtesy Food52)

4. Savory french toast with kimchi and pink sauce

(Courtesy Food52)

5. April Bloomfield's steamed and raw radish salad with kimchi

(Bobbi Lin/Courtesy Food52)

6. Pull-apart cheesy baked potato

(Rocky Luten/Courtesy Food52)

7. Kimchi, shrimp, and soba salad

(Bobbi Lin/Courtesy Food52)

8. Kimchi fried rice

(James Ransom/Courtesy Food52)

9. Kimchi tofu soup

(Linda Xiao/Courtesy Food52)

10. Warm kimchi bowl with spicy broccoli and sesame-scallion wild rice

(James Ransom/Courtesy Food52)

And if you want to make your own jar:

11. Mom's kimchi

(James Ransom/Courtesy Food52)

12. How to make any kind of kimchi without a recipe

(James Ransom/Courtesy Food52)

This story was originally published on Food52.com: What to do with a jar of kimchi.