Inspired by my success with the cabbage kimchi, I made a couple of other kinds. The middle one is pineapple, a quick, unfermented kimchi from Koreatown. It's already ready to eat, so I've tried it--it's zippy and funky, and pretty spicy but not as hot as you'd guess from its color. The other two jars are both stuffed cucumbers from my old standby, The Kimchi Cookbook. I made a half recipe, following it exactly except that I added a little chiffonaded basil that needed using up. It has to sit out for a couple of days before it'll be ready, but I expect it to be good. It was pretty quick to make considering its fancy appearance. It's resting in my new pickle kit I got at my favorite grocery store.
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