Kimchi

All those words are telling you this rice has the germ in it.

        "Ew, all those germs. Nobody wants that."

It is said that there are no stupid questions. But there are stupid students and there are stupid exclamations. 

The thing is, all that Napa cabbage is harvested at the same time thereabout, a sudden glut of beloved Napa cabbage and there is only so much cabbage one can be expected to eat in one day and that spread out over weeks of this season, so something must be done with all that Napa. 

Without refrigeration.

So what are you going to do?

The same thing that all countries across the globe do, ferment it.  

This video is a French guy learning to make kimchi and him comparing his results with various types available commercially. Kudos for his honest assessment.