First off, I make no claims that this is authentic Korean kimchi – but it is tasty. The recipe is adapted from the original “Wild Fermentation” book by Sandor Katz. He called it “Baechu (Cabbage) Kimchi”.
We decided to give the recipe try last year when we had a bumper crop of cabbage and an assortment of other bits like snow peas and radishes. Thus, “clean the garden kimchi” was born….