Kimchi is a staple of Korean cuisine and pops up in almost every Korean restaurant in regional variations. But if you make your own, you can wind up waiting weeks to taste the fermented side dish. Here’s how it’s made: First, salt some cabbage; sprinkle it with red pepper, garlic, and ginger; and add veggies such as scallions and radishes. Then store the mixture in an airtight container, where it will ferment for months on end. Luckily, Phoenix's Korean restaurants take care of this lengthy process so you can Korea’s national dish in everything from soups to pancakes.