Last summer I bought the ingredients to make kimchi. It was so much fun, and, with the help of my daughter-in-law, successful.
This time I hope to use the Napa cabbages and Daikon radishes from my garden.
This radish is crowded in beside a very small Napa cabbage
These three are bigger, and grew even more. I’ve already given one to a friend.
Two others will make plenty of Napa cabbage for the kimchi. The white cabbage butterfly was a terrible pest. Finally the organic BT started working, plus it’s cold enough now they are gone. Hopefully the holes are only on the outer leaves.