We basically make ours with just the veggies and none of the fermented, dried or otherwise seafood products. I think you kind of have to work up to that. Kind of like you don't just start drinking scotch with Laphroiag or start drinking beer with a double IPA.

I may add some fish sauce to one of our upcoming batches.

Were making this next batch with just plain old green cabbage. I know there are Koreans rolling over in their graves just to hear that, but I read a Korean girl's blog the other day and she was in some country where she couldn't get the right cabbage so she started making it with green cabbage. She said that she likes it better than the original. So that's what we will be making today. I'll be using regular radishes too.