EASY Homemade KIMCHI *Simple At-Home Fermentation* скачать в хорошем качестве

EASY Homemade KIMCHI *Simple At-Home Fermentation*

FTC Disclosure: This video is not sponsored. Products are linked in accordance w/the Amazon Associates Program Operating Agreement per Amazon.com Services, LLC. Amazon Prime free 30-day trial: https://amzn.to/3NuD8X3 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 Put a hot pepper emoji in the comments below if you're reading this. #jennifermyers #homemade #guthealth #kimchi