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Simple step by step guide on how I make kimchi. 5 Steps. I honestly don’t know if I eat to much kimchi but I can’t seem to stop

CHAPTERS
01:29 Step 1
02:15 Step 2
02:34 Step 3
03:06 Step 4
04:08 Step 5

RECIPE

Salt (35% of volume of cabbage, I eye ball it to just lots of salt)
1 large chinese cabbage (napa cabbage) or 2 medium
5 medium green onions
2 medium carrots

1 large sweet apple
5 cloves of garlic
Large thumb of ginger
1/4 cup soy sauce
1 tbsp miso paste
1/4 cup gochugaru for medium heat or 1/3 cup for more heat

*long form video coming to my YOUTUBE Rachel Ama
LESSONS I’VE LEARNED (in my experience)
* The longer I ferment it, the more it loses its flavour, I.e if I go beyond 3 days
* Don’t fill a jar to the top it will over flow. Get a jar that is large and has at least 2 inches of room at the top
* You can be pretty flexible with ginger and garlic and go to your taste preference, something I like it really gingery
* Taste the cabbage after washing it to make sure you’ve removed the salt
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Rachel Ama’s Vegan Eats: https://amzn.to/49PpwiY

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Instagram
[  / rachelama_  ]
@rachelama_

Tiktok
@rachelama
  / rachelama  

✨Website
www.rachelama.com
[https://www.rachelama.com/]

For all business
[email protected]