Took us a while to coordinate the ingredient buy, but Bruce went to Joong Boo Market (aka Chicago Food Corp) and got a monster Korean radish and shelf items (pepper flakes, sweet rice flour, fish sauce) and I found organic napa cabbage at Stanley's, where we do most of our hunting and gathering.
And we set to making kimchi.
We broadly followed this energetic woman's instructions (minus the squid) with fine results...
