Kimchi

I've been reading a lot about fermentation on the blogosphere of late, starting with the Path to Freedom folks. As I got a head of green cabbage from the CSA this week (after the head of red cabbage last week), I decided to try my hand at it. In part because I got a 4 day break from cabbbage.

I made this up yesterday using this recipe, and it will be ready to try on Tuesday. I cut the red pepper flakes in half - spouse and child not really into too much spice. I'll let you know how it tastes!