Fermentation has been the not-so secret weapon of many top restaurants these days. Kimchi, garum, miso, all of these add a huge depth of flavor to dishes. And while you can buy most of these from a store, it's often infinitely better when you make them yourself. My homemade kimchi[1] is so much better than store bought. If only I could get myself to make it more often.

[1]: Recipe from Maangchi: https://www.maangchi.com/recipe/tongbaechu-kimchi