Kimchi, and Preserved (Moroccan) Lemons, and Vin d'Orange--Oh, My!

So jazzed by the D. I. Y. cookbook pages in the New York Times Food section.  So I stepped out on the limb!

Here are the first two: Left is a jar of Lemons curing according to a recipe from Morocco that includes Kosher salt, Black Pepper Corns, Bay Leaves and little else.  I am excited about the future possibilities...

Right is my first attempt at Kimchi, the spicy Korean cabbage side.  This is made with Salt, Hot Red Pepper flakes and powder, Ginger, Garlic, Napa Cabbage--Again, fairly simple.