Thinking about it some, there is certainly a difference between a poor harvest and no harvest and lets talk about about that for a minute. Pretend there was no other food available to my Korean friends except cabbage for Kimchi. A poor harvest would simply mean that everyone ate less and paid more. The farmer, due to fewer heads sold would make no more than in a great harvest with cheaper prices (i.e. 3 heads for a $1 or 1 head for a $3). The sting is in the consumer pocket in a poor harvest and in the farmer who works 3 times as hard in a good harvest. Obviously in a zero harvest, the consumer starves, the farmer makes no money and unfortunately he also starves. So there is some sort of "production:consumption" ratio in crop production. Actually it unearths a lot to think about and I am going to do so as I've never considered this ratio before and how easy it would be to skew it one way or another.
So here is a Kimchi recipe...and I am trusting that my Korean readers will prompt me if it is incorrect. I'd publish a coleslaw recipe but it could be thought of as rude and I won't do that.
•1 cup plus 1 tablespoon coarse sea salt or kosher salt
•Water
•2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
•1 bulb garlic, cloves separated and peeled
•1 (2-inch) piece of ginger root
•1/4 cup fish sauce or Korean salted shrimp
•1 Asian radish, peeled and grated
•1 bunch of green onions, cut into 1-inch lengths
•1/2 cup Korean chili powder
•1 teaspoon sugar (optional)
•Sesame oil (optional)
•Sesame seeds (optional)