Although both dishes are born from the fermentation of cabbage and were created to preserve vegetables during winter, ...

In this recipe from Christopher Kimball's recipe book, we get the job done thanks to just a few high-impact Asian pantry staples. The soup has three sources of umami — mushrooms, miso and kimchi.

caramelized maple parsnip soup with sunchoke chips and ricotta, Brussels sprouts with bacon, mint, pistachio, fish sauce, pickled pepper caramel and lime, and fried Spam kimchi grilled cheese.