As one of many attempts to create my own little factory of friendly bacteria, I recreated a jar of Kimchi from my co-op that I loved, but with red cabbage. Not the same, but not awful. Infinitely more colorful. I have batches of carrots and traditional napa cabbage brewing as well, and in another day or so I'll have a verdict on how they turned out. Who knew it was possible to develop a craving for something that has sat out on a counter for days?
Doesn't seem delicious to you? Maybe raw, vegan, honey sweetened almond fudge sounds better? Yeah, I made some of that too, and it's almost as addicting as the sour veggies.
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