# my recipe for kimchi is: - a mix of vegetables of your choice; I also tried adding apples and I liked it - salt: 30-40g per litre - any spices that you find in the kitchen (optional) - a bit of fluid from previous batch of kimchi to make it start faster - large jars (mine are 1.7 litre; even bigger would be better) 1. wash jars and their lids with boiling water. Same for any tools that you will be using 2. fill jars with mix of all the ingredience. Push it to the bottom as you are filling it up to fit in more matter 3. top it all with watter to keep everything submerged. There should be a little bit of air at the top, but not too much 4. close the lid and store it away from direct sunlight indoors 5. it should start fermenting within a week or two. You can check on it by openning the lid. When that happens you will see it, hear it and smell it. After that, open and close the lids ocassionally to let the gases out. 6. check out for mold that may develop on the surface. You may be able to save the batch if you catch it early, but othervise you discard it. 7. the fermentation process will slow down eventually. Then you can start eating it, or keeping a bit longer. It will last for a long time like this because the process is also conserving everything. note: People use watter-sealed jars instead of jars with lids. With those, you will not need to release the gasses. Otherwise it is the same. The one on the left on the picture is all cabage. The one on the right is radish + carrots + apples.

i was inspired by Cody

thanks, my zaps dont work right now

correction: 40g of salt per litre feels too salty. Keep it lower. Maybe 20 - 30g.