It's spicy fermented cabbage. You can buy jars of the stuff at the grocery market. If you ever decide to try it be warned, it has a strong smell to it and when you first open the jar it will bubble over and make a mess.
Sounds volatile. I watched the video. That was a monster sized Chinese Cabbage! My Kroger just started carrying that, but I haven't seen them that big yet. I doubt I could find the monster radish here.
We usually keep a jar in the fridge for snacks, I like it spicy and with black eyed peas. Sort of like a Korean version of chow chow. We have a Korean store down the street that makes it fresh there. And you always know when they are making it from the cloud of garlic for several square miles. Good stuff, but never have made it myself.
Kimchi is the national dish of Korea.
It is traditionally a fermented cabbage dish but can be made with any in-season vegetables.
Prepared somewhat like the video (I'm not sure about the oysters) and then placed in earthenware crocks and sometimes buried in the ground or stored above ground (in their backyards or communal open lots) for several months or longer. During this time it cures and ferments.
I have had it in Korea where it was so hot that it took the skin off the roof of my mouth. When it is not that hot, it is very garlicky.
I also had it, called "Water Kimchi", where it was very mild, delicious and almost sweet.
PS - Because there is so much stored all around Korea, you can smell the fermenting, curing and marinating kimchi all over the cities. The people eat it as part of their diet so (when I was there many years ago) they all seemed to smell of the fermented cabbage and garlic.
Absolutely. I've been to Korea and was able to get the real deal. It is not for the faint of heart though. But for those who like food with real character, definitely give it a whirl.
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We have a little family run Korean restaurant down the street, they bring an assortment of kimchi to the table, I have tried some, but I am not very adventurous! They also have this thin eggy pancake that they put it in, that's pretty good.
Good stuff, but never have made it myself. 
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