Awaiting our first batch of kimchi - I'll like it, right?

[nurturedbirth]

In WF Sandor Katz tells us to be brave with our fermentations, and to heed the call we've started a whole gallon of kimchi despite never having eaten kimchi before. :

Just looking for some reassurance that it will be edible (and hopefully actually delicious)!

Any reassurance is appreciated, as well as any favorite recipes or tips for vegetable ferments. Thanks!

I'll update when we taste it tomorrow.

[Flowergirl~]

If you open it and you like the smell, be sure that you'll like the taste. I've find that fermented veg change in fragrance and taste as they age and it keeps getting better and better.

[PYJam]

How do you plan to eat your kimchi? We like it as part of Bi Bim Bap- a Korean dish of rice topped with a variety of preserved vegetables, gotchuchang hot sauce and a fried egg.

I first made some at home with salted cabbage and Korean hot sauce based on the recipe in Madhar Jaffery's World of the East Vegetarian Cooking. My Japanese MIL thought it was too hot and gave me a jar of Japanese kimchi sauce for my next batch I would love to try making it from scratch sometime, however. May I get your recipe?

[KathinJapan]

We like it, very nice with veggies of all sorts. If it is too spicy you can chop up some apple and add it, or some ACV.

I have never made it, too lazy. It is one of the better fermented items to buy around here, locally/handmade and lots of different varieties.
Kathryn