A staple in Korean cuisine, kimchi is a fermented vegetable dish, usually made with cabbage and a variety of seasonings including gochugaru (Korean red chilli powder), spring onion, garlic and ginger. Although this is the standard, kimchi is actually remarkably versatile – our collection of kimchi recipes shows that you can use all sorts of different seasonings and vegetables to make kimchi.

If you're looking for a good starting point, Judy Joo's Cabbage kimchi is typical of Korea – it's a little complex, but it's straightforward and produces fantastic kimchi every time. Once you have that down, try a few of the more experimental kimchi recipes in our collection – Anna Hansen's Fennel kimchi really enhances the vegetable's aniseed notes, Dean Parker's Barley and black pepper kimchi is excellent too, whilst Chantelle Nicholson makes her Cauliflower kimchi using cauliflower leaves.

When you're done fermenting and you have kimchi coming out of your ears, throw some into Shu Han Lee's incredible Kimchi-fried rice – you won't look back. Of course, we have plenty of recipes below that don't require you to make kimchi from scratch as well: the shop-bought varieties are incredibly tasty and can be used to add flavour to all manner of dishes. Take a look and get to grips with this incredible ingredient.

The Great British Chefs Ferment at Home Set includes everything you need to start your fermentation adventure, and includes a copy of our 'Hacks' cookbook.