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HOMEMADE KIMCHI with my husband @Real Farmer Jeff

Sorry for the poor audio quality guys! Our technology was giving us a hard time.

Visit KyrieTheFoodie.com (link in bio) for the recipe which also includes a link to our fermentation jar 🫙

In addition, Jeff wrote a blog post about lacto-fermentation which is how kimchi becomes pickled. It follows the “true” and ancient form of preserving food that doesn’t use any vinegar.

Instead, a salty brine allows good bacteria to pickle the food, while preventing bad bacteria from spoiling it.

The other most common lacto-fermented foods you can make with this method are pickles and sauerkraut. Although a bit different, yogurt, sourdough, and certain condiments can also be made with lacto-fermentation.