The Fastest Way to Make Funky, Spicy, Flavor-Packed Kimchi

"Quick kimchi" might sound like a contradiction in terms. But a fast, funky Korean cabbage delight is totally doable, and utterly delicious with this technique. Now, don't get us wrong. We aren't claiming to be the first cooks who got inventive when they wanted some spicy cabbage goodness on the fly. Baechu geotjeori, or fresh kimchi salad, is a warm-weather tradition in Korea. Of course, a fresh salad is not a fermented one, so you don't get the crisp zinginess that comes with the aged stuff. We wanted that zing, baby. So we used the power of carbon dioxide and lactic acid to create fizzy kimchi in a flash using our handy whipped cream canister, or whipping siphon.

The method is simple: prep and brine your cabbage, make a gluey rice paste to help ingredients adhere to one another, make a lactic acid-laced chili paste for tongue-searing flavor and fizz, combine and carbonate everything in the siphon, then let the dish develop under pressure. And that's it!