Kimchi is great - you make up a big batch, leave it to fizz in the fridge and you’ve got quick and healthy teas sorted for weeks. I’ve never bought pre-made kimchi in jars because it always has fish sauce and/or shrimp paste in, so we’ve started to make it ourselves (that’s me and @topfife). We use David Chang’s Momofuku recipe, and substitute the fishy ingredients with some dark soy (for saltiness) and some rice vinegar. The picture above is of Napa cabbage kimchi, but you could easily use chinese leaf instead. We’ve also made it with Pak Choi and cucumber (although that’s a slightly different recipe).
Once you’ve got your batches of kimchi you’ll find it endlessly useful. It’s great in omelettes, mixed in pancakes and as a base for soup, but I like it best stirred into some fresh brown rice. It’s super spicy though, so lower the quantity of chilli flakes if you prefer something milder.