I can't help it... I love this stuff:

Irishguy's Alabama Kimchi

1 big ass head of Napa cabbage chopped
6 radishes thinly sliced with a peeler or mandolin
3 carrots thinly sliced with a peeler or mandolin
8 green onions chopped

Soak all that chit in salt water for at least 2 hours and then drain it all. (This kills the bad bacteria.)

Put it all in a big ass bowl and add:

2 tbsp chopped garlic
2 tbsp chopped ginger
2 tbsp red pepper flakes (You may want to start with less and work up to that.)
2 tsp sugar (This feeds the good bacteria that you are trying to grow in there)
1 tsp of salt

Put on some food safe gloves because this will burn your hands and anything else you touch after mixing it. Get in there and go to town mixing this up with your hands actually trying to hurt the cabbage and bruise it. After a while it will start to juice up.

Get you about 3 wide mouth mason jars with lids and make damn sure they are clean. Take a canning funnel and start cramming this stuff in those three jars. I mean really pack it in there. Leave about 3/4" of head space, because once this starts fermenting it will start expanding. Ideally you have worked it good enough and packed it good enough to where it will have enough juice to rise to the top of the Kimchi.

Put the lids on and let it sit on the counter for 7 days. Crack the lids twice a day to vent it. After 7 days refrigerate and it will keep for a long time. Eat it like a condiment on burgers, hot dogs, with scrambled eggs or as a side dish like cole slaw. It taste great and it super good for you. South Koreans eat 48 pounds of this stuff a year and have the lowest rate of cancer on the planet.

As an alternative to having to crack the lid twice a day, use the same process and lids & bubblers you'd use to make sauer kraut.

I actually bought these silicone lids that have what can best be described as a tit on the top that has a tiny little slit in it that lets the pressure release. But yes you are right, I just figured that most folks thinking of making something like this for the first time wouldn't have that stuff already.

I love it. My ex-MIL was Korean and kept me in-stock.

man - i’d like to try some of that!!

We need to get together and cook and eat. I'm on call in a couple of weekends so we will have to stay home. (Not go to the cabin.) So if I can remember I'll send you a PM.

sounds good! i have my girls next wkend but am free the next one

Yeah. Maybe the next one. We'll be at the cabin next weekend.