Virginia, Henry, and Camas prepare a batch of kim chi to ferment for a week. ingredients include napa cabbage, burdock root, ginger, onion, hot chilis, carrots. We used around 1/2-3/4 tablespoons non-iodized salt per gallon of kim chi. kim chi should be stored somewhere cool ~ basement, root cellar, or refrigerator. thanks for watching!
is there part two?
meowey55 1 year ago