My first food video is out. Woot woot. Feeling so proud right now. Though it is not perfect and there is a lot of room for improvement, I'm so happy to have my first one out. It' been a lot of fun and I'm sure the more videos I'll make the better I'll get at it.

I will not keep you waiting any longer. To get the full Kimchi recipe and instructions scroll down and of course, let me know what you think in the comment box. Your feedback is much appreciated!

🎥 Wild Fermentation: How To Make Kimchi At Home

🍴 Wild Fermentation: How To Make Kimchi At Home

Fermented foods are so good for us and should be part of everybody diet. Our health starts in our gut and a healthy gut flora makes healthy people. A lot of studies are emerging showing a strong link between our gut flora and diseases such as autoimmune disorders, digestive issues, nutrient deficiencies, heart disease, diabetes and much more.

Kimchi ingredients are flexible. last time I added daikon radish, but my picky my hubby prefers it without. Some people like to add apple too. We just love it with added carrot and spring onion. But you can be creative and add grated veggies you like. Purple cabbage might be interesting too.

Also, the best part of making your own kimchi is that you can adjust the spiciness level. Real Korean kimchi, though I love it, always sets my mouth on fire and gives me a runny nose. Since I love mild spicy I added 3.5 tbsp of the chili powder.

Ingredients

For the kimchi

1 napa cabbage
1/4 cup sea salt
1 carrot grated
3/4-1 cup chopped spring onion
5-6 cloves of garlic, minced (or 1 tbsp)
1 tsp grated ginger
1/2-1 tbsp raw sugar
3 tbsp water
1-5 tbsp Korean chili powder (I used 3.5 tbsp for mild spicy)

For the brine

1 cup filtered water
1 tbsp sea salt

Directions

Cut the napa cabbage in 4 equal part lengthwise. Cut into smaller pieces. Add the cabbage to a big bowl with the salt. Massage for 5 minutes. Add filtered water to cover and press down with a plate. Let sit for 2-3 hours to kill all the bacteria you do not need.
Meanwhile, make the kimchi sauce or spice mix by combining the Korean chili powder, sugar, garlic, ginger, and water. Set aside in the fridge.
After 2 to 3 hours rinse the cabbage under cold running water to remove the excess salt. Repeat rinsing step 3 times. Drain well and press cabbage to the sides to remove most of the water.
Combine spice mix, carrots, cabbage, and spring onions. Mix well using your hands. Wear protective kitchen gloves if you want.
Add the mixture to a glass jar with a lid and firmly press down.
Mix the water and salt to make the brine. Add enough of the brine to just cover the cabbage mix.
Ferment for 1-5 days at room temperature. Ours only needs 1 day since we live in a hot climate. Open the jar every day and do a taste test!
When ready, store in the fridge to stop the fermentation process. Kimchi is based on a lacto-fermentation process.