Kimchi

This pile of chinese cabbage is at this moment making a transformation to a delicious kimchi, a korean sidedish. It's kinda like sauerkraut, but made from chinese cabbage and seasoned heavily with ginger, garlic and chili powder. And you don't have to wait it to ferment, you can eat it right away. But I think its better after the fermentation, so i'll have to wait for a few weeks 'till its ready.