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.

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