This staple of Korean dining is pretty easy to make. Just cut up some napa cabbage, let it brine for 12 hours at room temperature, then take the salt-soaked cabbage and coat it heavily with a mixture of salt, sugar, ginger, garlic, and scallions. And then you take all of that, stuff it in a jar, and let it ferment in a cool, dark place for one to three days until it gets all tangy. Unfortunately, kim chee isn’t something you whip up in a flash, and making it can get quite messy. When you’ve got to have some kim chee stat, head on over to Mama Kim’s to get your fermented veggie fix; it’s not that spicy, but it’s got a real vinegary kick. The other Korean-style veggies at Mama’s are solid, too.