I made Kimchee, a Korean fermented pickle the other day. Traditionally it’s made with Chinese cabbage, roots like burdock and turnip and lots of garlic, hot pepper, and ginger. I was craving some Korean pickle goodness, so I made some up with tiny beets, carrots, and used chard and kale for the greens instead of the Chinese Cabbage. First you brine all the vegetables overnight, then pull the vegetables out of the brine and add the spice mixture and more salt. Pop it in a container and add brine to cover along and ferment for a couple of days and Voila! Bright pink fermented yumminess.