Рецепт Kimchi or Spicy Korean Kapusta Kiszona

For today’s recipe, we’re traveling 8,000 miles from Poland to Korea, where surprise, surprise, they ferment cabbage. Why is it we don’t do more of that in the United States? I guess we’re just too advanced; I say that tongue in cheek.  Lacto-Fermentation is so common in other countries, yet I think most American are frightened by it. Which is a pity because generations of grandmothers and cutting edge research tell us it’s good for your health. Ed was stationed in Korea for a year before we met, so he has been my introduction to things like Kimchi or even Ramen Noodles. Kimchi is something we’ve purchase occasionally over the years, but this is the first time I’ve tried making Kimchi or Spicy Korean Kapusta Kiszona as I’m thinking of it.…