Breakfast of champions!

(the data tab is actually a bit more useful, if less sexy than the map)
(yes, I'm taking it as read that maps of ferment origins are sexy)

My main concern here, though, would be keeping everything submerged below the brine. This becomes slightly less important once it's all fermented, but if you keep it for a while you'll get off-flavours from yeasts (often called 'kahm') on anything exposed (though underneath it's usually fine)

I wouldn't personally go for a perpetual ferment - the reason being that you get different microbes emerging at different stages of fermentation (the early-fermentation ones can't take the acidity of late-fermentation) and so new veg wouldn't get the full process.

Thank you very much Franz! 😁

Thanks very much Justin, and great work on your clearly impressive batch! Spreading the good word of home-made kimchi one jar at a time...

Here is a small part of said soy sauce

I didn't think I'd sick in my mouth so early in the day, but here we are.

Context: taken from an AI-generated short story, which (how apt!) nicked the phrase from Nabokov.

Yup! We planted one a year ago and it's already doubled in size (and that's in our front garden, with a soil mix that I assume is 50:50 old pots & building material)

Also, other versions of kimchi are well worthwhile - radish
winter kimchi (dongchimi) made without any chilli is an absolute favourite, and I've not seen it commercially available in the UK even though it's pretty easy to make.

Thanks Nic. Yes, even if it does myself out of sales of the one I make, I'd say make your own. Here's my recipe