YM Fermentation Week - Kimchi

Here's one I haven't tried to make yet, Korean kimchi, calling it the "sauerkraut of Asia" doesn't begin to describe it.  I've always known that it was important to Korean cuisine but I had no idea how important kimchi is to the culture as well.

Wherever Koreans go, kimchi will follow be it in war or the peace of outer space.

I love the stuff and intend to make up a big test batch.  I love this NYT video, too!