Fermenting Veggies 🥬🥕

Do you enjoy eating fermented vegetables? Do you appreciate the goodness they bring to your gut flora? Have you ever tried fermenting your own veggies at home?

This is my first attempt at making my own Kimchi, a Korean method of fermenting cabbage.

First I chopped up Chinese cabbage, radishes and carrots, covered them in pink salt and left them to wilt and release their juices.

Then I processed spring onions, garlic, ginger, chili, miso paste and sugar (I think that was all) into a paste.

I mixed the paste and some water into the cabbage mix and then pressed it all firmly into steralised jars.

The recipe said to leave for 24hrs then refrigerate for a week before eating. I’m hoping the gas build-up won’t explode my jars but we’ll find that out with time!

So there you have it. My first try at making Kimchi. I tasted the sauce and it was delicious although very spicy!! Can’t wait to try it in a week.

I haven’t been doing a lot of art in this season of life so thought I’d post a bit more about my cooking and our family eating. Watch out for my Wild Sourdough posts coming soon 😍

Have a relaxing public holiday if ya in Aus!

Jessi 🙌