It was weeks before Chuseok when I made the last batch of cabbage kimchi. I bought an average-size cabbage for 2,500 won and a radish for 1,000 won then. A couple of days to Chuseok, I went to a supermarket with the hope of making some fresh ``baechu” kimchi. A head of Korean cabbage was priced 6,000 won. I didn’t buy it because I thought prices would go down once the holi..