My very talented husband and I have joined forces to make this fun and quick instructional Kimchi video. Now, there is much more to fermentation than what meets the eye here; which is why you need to visit a workshop or two on the topic if you're a newbie.
This quickie offers a basic run-down of the flavourings and vegetables & fruit that can be combined to create a sweet, savoury and slightly spicy condiment that is filled with nutritional and digestive health benefits.
Kimchi differs from sauerkraut in a couple of ways:
- It includes a paste that is usually a combination of garlic, ginger, hot peppers (flakes, powder or fresh) and often times, fish sauce (though this recipe does not include it).
- The vegetables and fruit are generally soaked in a salt brine for several hours, rinsed and then fermented in a lesser amount of salt than sauerkraut would call for. This allows for a deeper penetration of the flavours into the vegetables. This recipe does not call for soaking, but you certainly can do so.
- Kimchi ferments faster than sauerkraut and other fermented veggies.
- Seafood is often included in traditional Kimchi ferments.
This recipe was adapted from this lovely tutorial
It was discovered, tested and approved by my wonderful workshop partner & fellow nutritionist, Rebecca Sekhon.
It was shot & edited by the superb Ryan Mounsey
Here's the workshop handout:
Enjoy!
