This crock of kimchi had been fermenting for a good month (autumn is perfect for kimchi as it can ferment slowly without the risk of mold). There were two napa cabbages — outer leaves chopped, cores preserved — as well as shredded burdock, carrots and daikon, some wakame, the usual garlic-ginger-chili paste, some whole habaneros and a schot bonnet, and a whole daikon, cut in half to fit.
Here's what was left of a pepper: nothing but skin. The daikon was quite possibly one of the best pickles I've had. I'm very glad to have done this.
Here's a well-preserved half of a napa cabbage.