I mentioned that I needed to make more kimchi. I like to use Gochujang chili pepper paste for my kimchi. This is one head of Napa cabbage, chopped, with green onions and matchsticks of daikon radish and carrots, plus the usual other stuff – fish sauce, garlic, ginger, salt, etc. I’m going to let this one ferment for a week or so. The last batch went straight to the fridge so it counted as fresh. I like it either way.