EASY Homemade KIMCHI *Simple At-Home Fermentation*

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To make kimchi at home, you will need:
1 large Napa cabbage (you can also use ordinary green or purple cabbage!)
Korean daikon radish
Asian pear (alternative to adding refined sugar)
Filtered water (my Water Filter Pitcher: https://amzn.to/4apfOEf)
Sea Salt (Fine): https://amzn.to/4cqRFPu
Disposable Food Prep Gloves: https://amzn.to/48Zqd8h
Gochugaru: https://amzn.to/43pwZ6g
Seasonings to taste (I like scallions, ginger, garlic)
Half Gallon Mason Jar: https://amzn.to/3TKKqdG

Leave the kimchi at room temp for 24-48 hrs to commence initial fermentation. Then transfer to the refrigerator. The kimchi will continue fermenting, only slower, once refrigerated. Depending on your preference, you'll be able to enjoy it freshly prepared and after chilling for several hours, but I prefer to let mine get more sour (which takes several days) before serving. Refrigerated, homemade kimchi will last for up to a month, but in my household it gets consumed more quickly than it ever has a chance of going bad! Do you make fermented vegetables or homemade kimchi? And, if so, what are your secrets?

Wearing:
APEXUP Weighted Vest: https://amzn.to/43qAzgh
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Видео EASY Homemade KIMCHI *Simple At-Home Fermentation* канала Jennifer Myers