Kimchi Advice—the Good, the Bad and the Easy

Q: Dear Ari,

I want to try making kimchi. I was talking to someone who said they heard you let the Napa cabbage sit a little bit in the fridge or the garage first and let it break down and rot a little bit before making kimchi. Do you think there is any truth to this?

—Kimchi Grasshopper

Tina Larkin

I liked it both ways

This place is a dive. And I mean that in a good way—unpretentious and broken-in like a favorite pair of scuffed boots.

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