Well, it is not altogether OT for a bunch of Fermentation Freaks (TM).
I would have posted this to the Kimchi forum, but there isn't one.

Kimchi is not only delicious - when made with red pepper and not hot
pepper,and when made with cabbage and small Korean radishes - but it
is healthy food and fun to make.

It goes with just about anything that sourdough goes with - catfish
Po' Boys, BBQ pork ribs, Texas BBQ brisket, etc. - the really good
things in life.

Adams can even make it in his infamous crock pot. Let's see - rye
sourdough glop and kimchi. It may be a delicacy the world needs to
discover.

So, are there any kimchi makers out there? Or picklers in general? I
am as new to pickling as I am new to sourdough.

BTW, it's the same LB that makes sourdough, so I thought if you are
into fermenting flour, you might be into fermenting cabbage and
radishes.

I wonder if there is a market for sourdough in Korea? Kimchi is the
national dish, like grits is to the South. They eat it at least 3
times a day. Maybe some enterprising baker could introduce them to the
joys of sourdough with its sour taste and make a few million in the
process.

Adams, get that crockpot ready to make Kimchi Rye Sourdough Glop.