Fermentation Success

We've been getting a farm share all year from a different farm, and while there hasn't been the overabundance of produce as was the case with the previous farm, we do sometimes get a lot of things that we just can't eat in time. I had a bunch of napa cabbage and some watermelon radishes so I decided to try to make kimchi again. 

Previous attempts at kimchi were very watery. Somehow, this one wasn't. It was perfect, in fact. In 3 days after the fermentation started the taste was just right. I gave some to my friend, as I had about 3 quarts of it. Another quart went to this lovely dish:

Salmon with fried kimchi

This was from the New York Times Cooking app - Salmon cooked on a bed of fried kimchi.

Now, what to do with all the kale?