Of all the recipes I’ve developed over the years, my Baechu Mak Kimchi (Cabbage “Careless” Kimchi) is my favorite. It not only tastes BETTER than any kimchi I’ve ever eaten (even before I went vegan!), it reminds me of all the lore that goes into kimchi-making. As I’ve said many times, the story of Korea and the Korean people is one of resilience. Kimchi was created hundreds of years ago to make cabbage—a relatively cheap vegetable—last for a very, very long time. It acknowledges that legacy is a function of time: our imprint deepens the longer we have to press ourselves into the earth. One thing I’ve been thinking about a lot these days is how young the South Korean Republic is, how precious democracy remains to the people of Korea, how fiercely they are willing to protect that legacy—for themselves and for their children. Some people call it “jeong.” Others call it “han.” I call it: The Kimchi Heart. Comment “recipe” below for my most popular and time tested recipe: the BEST Ve...