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