Kimchi is Korea's national dish and you will never be served a meal without it, so this classic cabbage kimchi is a good place to start. Making your own kimchi does take a bit of time, but once done it sits in the fridge for months and the taste is better than shop-bought brands. The salted baby shrimp is optional - it gives the kimchi a slightly more pronounced fish flavour that is popular with Koreans, but if you are unsure, just leave it out. This will need at least two days in the fridge to ferment before you can begin eating it. When using kimchi, take out only what you need and never return any unused kimchi to the jar - just store it, covered, separately so as not to contaminate the main jar.