I made this delicious kimchi in my latest YT video, check that out for the FULL recipe✨

But here it is written 📝🌶️🥬

1 large Napa cabbage
3 tbsp sea salt

- cut cabbage 1/8
- cover in salt and press with something heavy for 4 hours

kimchi sauce:
1/2 large apple
1/2 large cooking onion
red chilli to taste
1 tbsp soya sauce
2 tbsp gochujar
2” fresh ginger
5-7 cloves garlic
1/4 cup water

- Blend this mixture until smooth
- place 1/2 of the pressed Napa cabbage into a bowl along with 1/2 the sauce and massage with your hands, maybe even cutting the larger pieces into smaller chunks if you desire.
- sterilize the jar by placing it into a pot of boiling water for 30 seconds
- compact the kimchi mix into a 1L jar, make sure you really press it into the jar so there is no air bubbles and lots of liquid comes to the surface. It should fill the jar about 3/4 of the way. Wipe the jar down and place the lid on top
- repeat the process with another jar.
- store in a cool dark place for 3-7 days ( longer if you desire )
- you will have to “ burp” the jar every 1-2 days to let the pressure out. You can check if your kimchi needs this by pressing on the lid of the jar and seeing if it feels ‘full’. Simply twist the lid open for a second, then seal again.
- once you see a decent amount of fermentation happening ( lots of little air pockets ) place in the fridge and enjoy!

👉🏻fermentation really depends on the environment, so keep an eye on yours and watch the magic!

👉🏻if you see any mould, you can pick off that top layer and still enjoy. Or simply throw the mixture away

Lots of love and fermentation goodness to you 🌶️✨😘🥬

#kimchi #howtomakekimchi #fermentation #homefermentation #gutfood #simplerecipes #stepbystep #recipeideas #vegankimchi

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