That's the first pot of kimchi (to be.) Tomorrow I will start on a hot sauce. I don't have enough fresh chilli peppers for that but I read that you can also use (rehydrated) dried chillies, and I have tonnes of those.

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That's the first phase of kimchi making done: cutting up vegs & rubbing everything thoroughly with salt. This will spend the night in a covered bowl.
Tomorrow, I'll rinse these veggies, twice, and make a paste from ginger, garlic, the white of spring onions, red miso, Korean chilli flakes & sugar.
I'll rub the paste into the veggies, till every bit is coated, after which I'll put it in a sterilised jar.
Time and various greedy microbes will take things over from me then.
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#HomeMadeKimchi