One of the glories of Korean cuisine is the range of pickled vegetables (and sometimes fish) that are collectively known as kimchi. There are hundreds of kinds, and at a good Korean restaurant a dozen different kimchis will turn up on your table. The one most often seen in America is cabbage kimchi, a spicy red condiment made from frilly heads of Napa cabbage. Eat it alongside Korean barbecues or any type of Asian-grilled meat -- or just by itself as a great snack. You may add salted Korean shrimp (saewoo jut) to this dish for a little extra flavor, though they are normally added to kimchis other than this one. Makes 2 to 3 servings.