Ok, I know this post has zero to do with fermenting that delicious elixir we call wort, but it does have something to do with fermentation.
Does anyone make kimchi? That nasty, smelly, not to me by the way, Korean fermented cabbage that is mixed with other veg's. If anyone makes it, let me know your process and recipe! I have eaten it off and on for years and recently had some and now I would like to try my hand at it.