There seems to be a pretty wide range of backgrounds and skills here; maybe someone can help. I worked in Korea for a while in the mid-80s and loved the food. Everyone I talked to back home was grossed out about Kimchi -- I had tried it lots of places and found it uniformly good.
Well, now I know better. All the local Korean stores seem to have moved out to the more distant suburbs, so when I ran out of Kimchi I figured "what the heck, I have Chinese Cabbage, I'll make it myself".
Eww. Gross. And that was BEFORE the fermentation
Anyone (or their S.O.'s) ever try making it ?
