Veering OT, I'm completely into kimchee these days. It satisfies that salty/spicy/fermented craving, and it's not too hard to make with substitute ingredients in an area with few Korean residents or markets.
http://www.davidlebovitz.com/kimchi-revisite/

Here's the batch that I just finished a few days ago:
<img src="http://i.imgur.com/z0MtVJe.jpg"&gt;