ah, good, good, good starting more batches tomorrow, every empty jar in the house will be filled with cabbage from hell
starting a daikon kimchi right now, 2 pounds cubed and salted and resting in 2 hours i'll drain it, mix 1/4 cup or so chili, 1 or 2 scallions, some minced ginger and garlic, little sugar or minced fruit [which i do not have, so sugar it is], stuff it all into jars this one is supposed to be light, so a day fermenting ought to be enough some day i'm going to try to make miso or doenjang, now that i can buy soybeans locally . . .
Ha ha, I wouldn't hold your breath for a reply. Wa bluska wicca hasn't been around for a long time. Here's a more current and active kimchi thread if you're interested http://www.hipforums.com/forum/topic/470300-kimchi-and-fermented-vegetables-how-to-and-why/
