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:

1. 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).
2. 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.
3. Kimchi ferments faster than sauerkraut and other fermented veggies. 
4. 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!