It's Not Your Italian Grandmother's Sauce

That's right. It's not even sauce, it's kimchi. That pungent, potent, sweet, salty, spicy, briny, of the sea, of the earth, Korean banchan.
I made one with garlic, scallions, ginger, Korean red pepper powder, goji berries and a dash of vinegar and a second one I made with garlic, scallions, ginger, Korean red pepper powder, little brined shrimp, fish sauce, and oyster sauce. The second one I stuffed into this here Prego jar. I'll make sure I put it over rice and not pasta.