I've been trying to get into vegetable fermentation lately. My first attempt at making kimchi turned out way saltier than expected, but I learned a lot. I started with a simple Napa cabbage recipe and I think I added too much fish sauce. The texture came out great though, really crunchy. My second batch is sitting in my fridge right now and I check on it every day. It's actually fascinating how the flavors develop over time. My neighbor gave me some tips about using ginger and garlic to balance the brine. I'm hoping by the end of the month I'll have it down. It's such a satisfying feeling when you open the jar and see those little bubbles forming. I already bought three more jars so I can start a batch of pickled okra next. My kitchen smells a little funky but I kind of like it. It reminds me of my grandmother's pantry when I was a kid. She used to can tomatoes and green beans every summer. I never paid much attention back then but now I really wish I had.