There’s not time for much this evening. I must get back to my kimchi.

There are four stages: 1) cut up the cabbage – “Chinese leaves” here, “Napa cabbage” in the USofA. Or else, don’t cut it up – that’s more Korean. Then salt it – easy if you’ve cut it up. Otherwise you have to interleave cabbage and salt. Then cover with water and leave it for some hours, manipulating it from time to time.

2) make a paste of garlic and ginger, and rice flour porridge if you’re using that, and Korean chilli flakes.

3) cut up the auxiliary vegetables. You have a certain amount of freedom here, but an oriental radish, a daikon, is highly recommended. Spring onions, carrots…

4) combine all; ferment.

I have embarked on Stage Three, and ought to be able to finish tonight.

Here is my cabbage, at the beginning of Stage One. I’ll take more pictures this evening if light allows.

Knitting has advanced too, a certain amount. The corrugated ribbing is going to be 14 rounds, as it was last time – I’m currently working the 5^th, and perhaps speeding up slightly, although I remain very clumsy and slow.

Here is the earlier, discarded edge:

The Techknitter recommended a couple of rounds of st st, and then a few of k2 p2, with the idea that the st st would curl up to conceal the one-colour ribbing. It sounded good, and I love that st st curl. But in practice, it didn’t look as if it was going to work.

This time, I did three rounds of one-colour rib, and then plunged straight in. So far, I think it’s going to work much better. I don’t at all mind that single-colour band before the glories to follow.