On Sun, 4 Oct 2009 15:55:30 -0500, Gregory Morrow wrote:

> blake murphy wrote:
>
>> On Sat, 3 Oct 2009 14:39:50 -0500, Gregory Morrow wrote:
>>
>>> So anyways cabbage was on sale for 19 cents/lb at my local
>>> stupormarket and in my slathering excitement I bought like four big
>>> heads of the stuff...
>>>
>>> So I'm wondering what to do with it, and my thoughts turned to kim
>>> chi...
>>>
>>> Most all recipes for this that I've perused call for Napa cabbage
>>> but would regular cabbage be an okay substitute...???
>>>
>>> IMWTK
>>
>> it will be a little different, but regular green cabbage is fine for
>> kimchi.
>
> Thank you, blake...the only thing is I don't have a place to bury the crock
> or a balcony on which to "over-winter" the stuff so it "ferments", but I'll
> make do.

well, some koreans have a specialized appliance, almost like a mini-wine
cellar, to control temperature and whatnot.

<http://en.wikipedia.org/wiki/Kimchi_refrigerator>

....i'm sure you can make do.

your pal,
blake