I love my kimchi and have developed a deep respect for sauerkraut, which ought to have a standing in Australian culture like that shown by Koreans for their "pickle" (but that might be a subject for another post).
One of the things that surprised me about Sandor Katz's book The Art of Fermentation is how he listed kimchi in the sauerkraut section.
Of course, it makes sense after he linked the process of cultivation of lactobacillus.
It also has me pondering what other cultural traditions might be brought into flavouring brassicas.
