Just finished my first batch of kimchee made with ginger, sriracha, and the excess of radish greens that grew in my garden. I like to eat it when I don’t feel well, the spiciness settles me for some reason. A plain spoonful!

Glad you have found a good team to work with in the kitchen! Extra hands are always helpful

If I liked sauerkraut at all, I’d make it – and I’m afraid I’d wuss out at kimchee. But I have some kefir grains at my house, if you want to hang out and try to make that, I’m game. I’d like some of the creamy, fruity kind. And I have no clue.

But I do have a cheese mold and rennet. . .now that you have the know-how, maybe we can do a cheesemaking day with Denise?

Are you thinking of those glass pebbles (for mosaics etc.) to wait down your picklings? that would be pretty.

we’ve thought about learning to make kimchee and then are wondering how we would work it into our diet (we could make pupusas with the masa from the corner market, and then use the kimchee in place of cortido).

18 jars of preserves! You and your family really know how to sock it away! Congratulations!