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: 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: amzn.to/4apfOEf)
Sea Salt (Fine): amzn.to/4cqRFPu
Disposable Food Prep Gloves: amzn.to/48Zqd8h
Gochugaru: amzn.to/43pwZ6g
Seasonings to taste (I like scallions, ginger, garlic)
Half Gallon Mason Jar: 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: amzn.to/43qAzgh
Put a hot pepper emoji in the comments below if you're reading this.
#jennifermyers #homemade #guthealth #kimchi

[@JenniferMyers]

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?

[@chloebelle4923]

I am excited to try this! Thank you, Jennifer. 😊 I love your hand motion at the end too!

[@sherriemedellin5575]

Love It ❤thank you

[@krollic]

"kimchi is a condiment, after all"
>me eating the entire container of kimchi by itself 😳

[@LenaSheppard]

Thanks for sharing.
I'm thankful you're here !

[@TeenyTinyNightmare]

Perfect timing! I was about to make kimchi this weekend using the recipe you posted 3 years ago ☺️

[@NightmareRoseBlood]

Thank you for simplifying this recipe! 🌶️

[@olgasavelyeva5335]

Thank you for the recepy. 🌶

[@citygirl713]

I just tried sauerkraut. Thank you so much Jennifer because I just started eating/drinking fermented foods. I have now been eating/drinking kombucha, sauerkraut, and kefir. I wanted to try kimchi. I need a day where I make this and your bone broth.

[@CreepyRecordings]

I always wanted to add kimchi to my diet but I live in the Middle East and it’s too expensive in stores! I will definitely give this a shot

[@sudiptoswarnakar]

Hey Jen, love the videos, I still have to ask you if you can make a separate video on your thoughts and experiences with hydroquinone.

[@Monashreeee]

Oh what a surprise!!! Today I was telling my parents that I am gonna make some kimchis ... And look what you uploaded . loved it >3

[@citygirl713]

Same

[@Monashreeee]

☺️

[@em97c]

Jennifer do you have any thoughts about Saunas and sauna bathing/ice baths? Id love to hear your thoughts

[@user-xv5sn9gn5n]

Danke

[@SarahMahmoud365]

All along i was eating basic ass kimchi from Costco...didn't know it was that easy to make...

[@blue3374]

please upload a recipe video for your kimchi jjigae/stew recipe! Would love to see how you make it 🌶️

[@misfitgirl1214]

I tried kimchi from the store and didn’t like it. I am going to try your recipe and I am sure will have a different experience.

[@whitneybrown4067]

This is Gonna b so Good JM🔥🔥🔥👍n Happy Wednesday😀….

[@Dor-je1zt]

Do you just leave the same comments over & over?

[@whitneybrown4067]

@@Dor-je1zt …. Y🤔👀n of course Not cause if JM did 1 Tomorrow…. It would b Happy Thursday😀…. Cool….

[@Veronicalifornia]

🌶 Will try it!

[@saraakram5173]

Hi! I thought that it should be in plastic jars in case the pressure of the fermentation causes the glass to explode

[@rue8847]

Can I use regular cabbage?

[@talismanic71]

I followed the old vid you had on making kimchi and it came out too hot. I like hot but this was fire..lol I will have to get a different Korean chili powder and try again. 😊

[@s.i.m.p.l.y.s.k.i]

🌶️ making these today

[@black.muslimah]

Asalaamu alaikum
I hope you are doing well
please share your dental routine MASHALLAH your teeth look amazing

[@jessicabowen4818]

❤❤❤

[@elmira6500]

This is almost like Torchi, a Persian fermented vegetable dish, sour pickles. We eat it almost every dinner

[@simpleyummycooking7655]

Can you post your recipe the exactly measurements

[@stx7389]

Its great just i would use 3x bigger jar since i eat alot of veggies 😂

[@KarenLarsen22070]

❤🌶️

[@tiachantelou119]

🌶️

[@tammy1308]

🌶️🌶️🌶️

[@Felbelle]

Too much salt for me 😢

[@jolie_amelie]

She rinsed it with cold watert after. ☺️

[@kh417]

Unnie!! What are your thoughts on hot yoga/ Bikram yoga ?