With the recent popularity of kimchi, and fermenting in general, there have to be hundreds of recipes available online and in print. So why the hell do we need another one, you may ask? Because you need ONE TO CALL YOUR OWN! Fermented food is a natural expression of local bacteria. The subtle differences in the byproducts of these bacteria make every version unique to where it was fermented. Likewise, the ingredients in your fermentation hold the essence of your locality just as much as the bacteria.