Pickle

I like to serve these colorful peppers, drizzled with extra-virgin olive oil, as part of an antipasto platter. Active time: 2 hr Start to finish: 3 hr (plus 1 week for flavors to develop)

There is no dessert course in a traditional Japanese meal. Instead, pickles that refresh the palate are often the last thing eaten.

Active time: 2 hr Start to finish: 3 hr (plus 1 week for flavors to develop)

After lingonberry preserves, these pickled cucumbers are the most popular condiment in Scandinavia. They are a traditional accompaniment to Swedish Meatballs, simple salmon dishes, and roasts and other meats. They are even served with frankfurters sold at street kiosks, much like the sauerkraut that often tops the hot dogs sold here.

In Asian cooking, angled loofah is typically braised or served in soups, but it's also perfectly suited to pickling. Try to buy young loofah (no longer than 12 inches). Active time: 10 min Start to finish: 1 1/4 hr (plus 2 days for marinating)

Active time: 20 min Start to finish: 4 hr

A comforting dinner of chewy rice cakes, punchy kimchi, bok choy, and perfectly flaky salmon made entirely on just one sheet pan.

One jar of kimchi does a lot in this saucy, one-pan dinner. The chopped kimchi adds texture and tang while the brine from the jar bulks out the pan sauce.

Inspired by sticky-savory char siu, these pork chops are treated to a finger-licking marinade, then tossed on the grill.

Fiery kimchi stew with chewy hand-torn noodles is Korean comfort food at its finest.

With sweet and tender charred cabbage, crispy-soft roasted white beans, tart kimchi, and creamy tahini, this vegan dish satisfies every craving.