ASMR Zero waste rainbow Kimchi #shorts #asmr #zerowaste

We started harvesting a few things from the garden but a few plants of chard went into flower with a though stem. Rather than chucking it away, you can use it to make this version of kimchi with a twist. You can use any vegetables to do this and saving it from going to waste.

Thanks to @johnnykyunghwo for the DIY jar idea

RAINBOW KIMCHI ????

•rainbow chard x enough to fill the preserving jar (make some extra as it shrinks down after mixing it withsalt)
•sea salt
•paprika
•mild chilli powder
•5 x garlic cloves
•bunch of chives
•romano bell pepper
•ikea jar + lid + airlock

-Note : we’ve used around 1.7 kg of chard,Romano pepper,garlic and chive excluding the dry condiments

STEP BY STEP ????

-Chop the chard in big chunks and the leaves in long stripes and weight it.
-chop garlic ,chives and Romano pepper in small bits and weigh it
-Measure out 2–3 per cent of the total weight
-sprinkle salt over your chard
-Massage the salt into the chard, until it begins to release water and starts to soften.
-Leave for a couple of hours to let osmosis take effect.
-Now add the rest of your ingredients and mix well
-Pack in the vegetables tightly, pressing them down in the jar as you go and eliminating air pockets between layers
-Top up the jar with water, if needed, so that the vegetables are submerged.
-now prepare the lid of the jar by adding a piece of tape on the middle of the lid (to avoid crackings) and remember to use a cork or a piece of wood underneath to protect you kitchen counter when drilling
-drill a hole large enough to fit the silicon ring and add the airlock
-once the lid is ready close the jar and spray some water into the airlock.
-date and label the contents.
-leave to ferment at room temperature, out of direct sunlight, for 1–2 weeks.
-transfer to a fridge where it will keep for several months