Kimchi

A long while ago I made kimchi from this recipe.

 Cabbage. I don't eat a lot of cabbage, but for some reason I feel like I should. This one is awfully pretty.

 I skipped the radish and used random spices (what is Korean chili?).

 This picture appeared in the middle of my camera roll.

Then this one right after it. But there wasn't any cooking in between this, so there wasn't much that was missed.
Alone it tasted... exotic. It was quite spicy and salty. Later I tried to make kimchi pancakes that didn't turn out well, probably because I don't know how to cook pancakes. Late I made kimchi fried rice, which was really good. It did get more sour as it went on (in a good way). I hope to make kimchi again this summer and if so, I'll let it hang out for a week longer than suggested.