Sauerkraut is about as easy as it gets. Julienne some cabbage, throw some salt on it, mix it up, give the cabbage a good hand-wringing to bruise it well, jar it up, wait.
Use fresh-picked/farmers market cabbage if possible. Cabbage from the grocery is typically dehydrated. You can use it but it will probably need a bit of water added in order to form enough brine to cover the cabbage.
I'm still determined to make some proper kimchi. I used to think that kimchi from the Asian food store was good, but then I experienced real kimchi made by a co-worker's Korean wife. There is a night and day difference between the two.
You're killing me. I discovered it at the local rural grocery store after hearing a co-worker mention it. I imagine the Asian store stuff is better but a night and day difference for homemade?
Three degrees of separation - I haven't even eaten Kimchi then. Store bought stuff doesn't even have radish as an ingredient, let alone Korean/Daikon radish. It's flavored sauerkraut really.
Oh well, I hope I like Kimchi when I finally get to taste it. LOL