Besides the occasional meal at a local Korean restaurant Chicago, my first real exposure to that country’s cuisine was in the test kitchen of Saveur magazine, where I interned this past summer. In preparation for the October issue, we were testing a variety of recipes for kimchi, all of them made entirely from scratch. On the roster were the classic baechu (cabbage) kimchi, mild water kimchi (made with daikon, Asian pear, and scallions), spicy daikon kimchi, and stuffed cucumber kimchi. (You can find recipes for all four on Saveur’s website.) For the most part, I was in charge of testing the recipe for the cabbage kimchi, which involved chopping and mincing no less than twelve ingredients. Suffice it to say that by the end of end of my stint, I felt pretty confident about my kimchi-making skills.