The Covid 19 virus pandemic has had some very strange influences on our lives recently. Food shortages, or the very threat of them, has lead people to revisit kitchen practices like canning and pickling. These processes allow you to put food back for later seasons, as well as prolong the life of produce in season. I have always loved pickled things, and have grown even more fond of pickled produce since falling in love with Korean foods. Kimchi, pickled radishes, cucumbers, etc. are often as important as the main dish in Korean cooking. I was thinking about Korean kimchi and realized the South has their own version of kimchi in…