What's That Smell?

I must be doing something right, because I only started the kim-chee this afternoon, and already the kitchen smells like cabbage gone bad.

This must be a theme, or a season. In the few days betwixt Thanksgiving and Get-Back-to-Work-It's December, I've harvested a few quarts of sauerkraut, started a few more, pasteurized and bottled vinegar, and just now got kimchi going.