I just tasted the "cultured vegetables" after a week of fermenting in a dark corner of the kitchen counter...very good! Milder than kimchi, very savory. I'd wondered if they might go "bad" due to much less salt being used than when making kimchi but they are fine. I'll give both quart jars a week in the fridge then make that nori seaweed dip. Thanks to Donna Sue Wallace for both links!