This morning, I read about the rising cost of Napa cabbage, used to make kimchi. Understandably this is causing alarm amongst the Koreans. Mid-October is the time for kimjang, where families make kimchi together. It is not unusual for families to fill their bathtubs and sinks to soak cabbages. I love that the cabages are placed in earthernware jars and buried in the ground to ferment into this delicious Korean staple. And I would hate it if this tradition dies.