Yay! So cool to finally read about this. Such a neat cultural experience to learn about from someone doing it firsthand. I can see why many hands makes such a big job more manageable. That's definitely a lot of work, but I'm sure really nice to enjoy the result all winter long!
Thanks. I'm running out of last year's kimchi but I don't like it until it's at least 1month old. I just finished making a stew with the last bit of last year's batch so I'm in trouble during December.