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Start making your own kimchi and there is no going back. Stuff goes with everything: in paninis, on oatmeal with a poached egg and sesame seeds, on a baked potato...

Thanks for the tip on the pickles. Hadn't heard this before.

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Indeed. It's not hard. My family started making kimchi, by just adapting a mainstream sauerkraut recipe. You have to get the amount of salt right, hence the reason for starting with an "official" recipe. Too much salt will cause "yellow kraut" which is a disaster. We used nappa or Chinese cabbage, and then began to experiment with our own amounts of red pepper and other stuff. A half-gallon batch is not to hard to manage.

On the same subject, you can make your own "refrigerator" pickles, that are fermented in a non sealed container. It's a matter of personal preference when they're ready to eat, and they continue to work, so you can experience a variety of flavors over the space of a couple weeks.

> You have to get the amount of salt right

Correction: you have to simultaneously have TOO MUCH salt and TOO LITTLE salt. I read David Chang one time...

(just practicing how to spin this article for maximum snobbery)

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