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RE: WILD FERMENTATIONS | HOMEMADE KIMCHI - A KOREAN PROBIOTIC WONDER
Oh I will definitely try this! I have made sauerkraut before, but never kimchi. Do you think I can use raw coconut sugar?
Thanks for sharing Amy! Also, love the music choice for the video!!
xx
Thanks. In Belgium, we used to make sauerkraut too be these days I prefer the spicy addition of kimchi. Both are so good for you. I use either raw palm or raw sugar cane sugar as that is what they grow here. So you should be fine with coconut sugar.