Chinese fermented cabbage and other veggies, suan cai, has been traditionally made from napa cabbage, hakusai, in northern China and from bok choy in southern China. Haksuai is a late summer/fall green while bok choy can be grown in the spring/early summer in our climate. I’ve checked the local farmer’s market, co-ops, etc. in search of some bok choy and haksuai and found both at the local food co-op! Both are about $2.00/lb. I think I’ll do a jar or two of each. I’ll also include some carrot and beet as sugar sources for the microbes and likely some onion and garlic as their prebiotic nature will promote beneficial microorganisms while detering harmful ones. I’d like to dry and grind some enoki or shiitake mushrooms to add as well, this should turn up the xian-wei (umami) flavor. Seaweeds (eg – kombu and dulse) can also enhance xian-wei and will add some additional mineral nutrients, I think I’ll add some of these as well.