I love pickles, so good but pricey. So I tried making some. This one's Tamari Takuan (soy sauce daikon pickles.) I hung the daikon whole, outside for a few days till they got a little shriveled and soft. Sliced them and put them in some soy sauce with a little mirin (sweet cooking sake) and let them sit for about a week. This one was a hit with the kids.
Tried Kim-chi also. Quarted the napa cabbage, sun-dried for half-day, rubbed salt into them overnight. Rinsed and dried. Made a stock with some dried anchovies, salted shrimp, and kombu seaweed, strained and added chili powder, garlic, and grated apples. Put the paste in between the leaves, and let sit for about 2-3 days. This turned out to be fairly mild, which was good for the kids. My mom tried a kimchi recipe that didn't require making a stock and the whole thing was ready in a day. I'll have to try that one next.