In this three part series, Austin shows you how to make traditional kimchi. The paste can be used as a base in all the other kimchi recipes, too!
Making Kimchi with Fermenters Club: Part 1- Brining the Veggies
Making Kimchi with Fermenters Club: Part 2 of 3- Make Paste not Haste
Making Kimchi with Fermenters Club: Part 3 of 3- Mixing & Fermenting
Be sure to check out our other videos.
Author and founder of Fermenters Club. I’ve been fermenting food for 14 years.
In 2024, I published my first book, Fearless Fermenting.
When not stuffing things into jars, I enjoy permaculture gardening, cooking, yoga, writing, and studying cosmology and esoteric traditions.
