Kimchi isn’t just about cabbage. When I first started making it, I had no idea there were over 200 varieties — radish, cucumber, leafy greens… you name it. And you better believe we’ll be playing with fun twists on this staple ferment all winter long. Here’s the thing: if you don’t love it the first time, try it again with a little variation. The benefits of kimchi are just too good to pass up. Around here, I pile it on eggs and omelets, or stir it into our protein bowls with veggies — it’s the