kim-chee? What is that, some sort of weird crap they eat over there?
Every house has a stone crock in the ground. Anything that is a vegetable stem, peel, husk, etc.... is chopped up and put in the crock. It’s like a continuous fermenting pickle barrel. I first experienced this in rural Japan during an extended stay trip to a project at a factory.
Spicy Pickled cabbage.........................