So about the “Hot Pink Kimchi” I have to admit that it doesn’t follow a traditional Korean method, instead of using napa cabbage we use classic green and red cabbages, the green is usually cannonball sized whereby the red is always smaller by comparison. Our version is not a Beachu Kimchi and it doesn’t use any fish sauce or any seafood flavorings, in fact, the recipe was originally developed for Vegans although I myself am an omnivore by choice. I will post the recipe below/above.