Instantly I sensed a mixup of translation. The women looked at each other and giggled as my instructor reached into the garbage can and offered me a dripping, salty leaf. I took the leaf that I had only recently seen prepared in this very alley, and paid my dues. I hoped my smile was not too forced and my nibble was not too small. Finally the communication link connected enough for me to understand that by day after tomorrow this ''summer'' kimchi would be ready.
Some people add garlic or onion.
A catalog distributed by export-minded Korea advertises canned kimchi with differing labels of Chinese cabbage, radish, cucumber, white cabbage and pickled seafood. Coastal kimchi in Korea includes anchovies. ''I usually ask them to hold the anchovies,'' said the Old Asia Hand. It's interesting to be in Korea during the major cabbage harvests. Kimchi is a major source of Vitamin C for Koreans. And they are a very healthy race.