Kimchi!
It's been 8 days since I made this kimchi recipe, and it's been sitting atop the fridge (toward the back) ever since. There has been some fermentation (I now can see a little liquid at the bottom, which started at about day 3.
I just tasted it, and it is awesome!
Here's the recipe I used:
http://www.thekitchn.com/how-to-make-easy-kimchi-at-home-189390
Notes:
I didn't have gochugaru, so I used equal parts ground cayenne (heat) and guajillo (flavor) peppers to make 5T.
Seafood component - I used 3T of ground dried shrimp and 1T of fish sauce.
Everything else is as per recipe.
I'm very happy with this one, especially since this is my first time making kimchi. Too bad I won't be able to chow down on it until after Bird Day (heading to PHX tomorrow morning). Oh well, I'll let it ferment atop the fridge for another week!
Enjoy, if this is your "thing". 
= new reply since forum marked as read
Love kimchi! I recall decades ago, when a NYC friend and I had a favorite Korean restaurant and I enjoyed the kimchi there.
Since that time, I've never found any I liked. Well, I liked it enough, but I had some weird food reactions from it.
Then there's the bottled kimchi, such as what I bought at TJs.
Definitely going to try this. I read the recipe carefully--looks like it's well thought out.
Thanks, Galileo.
Cher
This morning had a segment of their morning news show on kimchi! It tells about the many different kinds of kimchi. Does your NPR carry the BBC? If so, check to see if you can listen to it. I checked the BBC's site, but they won't post it until tomorrow.
Cher
