Made Kimchi; now to wait for the magic to happen :)
Cabbage, kimchi is made by lacto-fermentation, the same process that creates sauerkraut and traditional dill pickles.
In the first stage, the cabbage is soaked in a salty brine that kills off harmful bacteria. In the second stage, the remaining Lactobacillus bacteria (the good guys!) convert sugars into lactic acid, which preserves the vegetables and gives them that wonderful, tangy flavour.
Hope it's nice, never tried it before, so good for you & sounds tasty!
- Nikon COOLPIX L820