Few cuisines are as cabbage-centric as Korean cookery, which is anchored by kimchi, a fermented dish that's most often made with cabbage. The average South Korean eats about 125 pounds of cabbage each year.

The Glass Onion's Chris Stewart serves his kimchi riff with a variety of fried fish. "But I think it would be really good with any pork or seafood dish," he says.

Spicy Pickled Cabbage


2 cabbages, thinly chopped

1/2 cup coarse sea salt

3 cups water

1/3 cup sugar

1 large onion, thinly sliced

3 carrots, shredded

3 apples, thinly sliced

2 tablespoons crushed red pepper

1/2 cup fish sauce

3 cloves garlic, grated with a Microplane

2 ounces ginger, grated with a Microplane


In large bowl, combine cabbage and salt. Refrigerate for 30 minutes to 2 hours. Meanwhile, combine all of the other ingredients in another large bowl. Rinse salted cabbage thoroughly and drain. Add cabbage to the other bowl of ingredients, mixing thoroughly. Place in an airtight plastic or glass container. Leave at room temperature for 48 hours.Refrigerate and enjoy for up to 12 days.