Oh neat, Ive never made Baechu kimchi with anything other than napa cabbage. Do you use fish sauce or fermented krill, or just add a little additional salt?
Always neat to see people expanding on kimchi, I really only know what my mom taught me and she's what I'd call radically traditional when it comes to Korean food.
Thanks, I'll have to give it a try! I'm not a die hard puritan like my mom, I'll basically eat/make anything as long as it's tasty.