So, I made my first batch kimchee in my fermentation pot, using my own garden ingredients plus store-bought ginger. Despite my water seal, I still got some scum on the top, as I did with my last batch of kraut (my first batch didn't have any). It turned out pretty OK and I decided there wasn't enough to can so it went into a quart jar in the fridge. I have 3 more heads of Chinese cabbage in the garden that I need to probably deal with over the weekend.

That being said, I have a coworker who shared her mother's kimchee with me a while back and it was FANTASTIC. She said her mother doesn't ferment hers, that it is kinda "yesterday" to do so. I have asked for the recipe but as of yet have not received it. Her kimchee was crunchier and more vibrant than mine. I only fermented for a week so it tastes fine and is crunchy too but the other kimchee was really a lot better. Does anyone have a non-fermented version of this? Lori