Sometimes called mak kimchi, this kimchi formula starts with chopped napa cabbage and is as easy as dressing a salad. You just toss everything together in a large bowl. Fish sauce anchors the kimchi sauce with incredible savoriness, while gochugaru, the Korean red-pepper powder, lends a deep crimson sheen and mild, fruity heat. Whatever chopped vegetables you add to the onion-garlic-ginger purée will lend their own natural sweetness as they ferment with the cabbage; scallions and daikon are…