Here is the last installment of our Fermentation series with April Danann, we’re making vegan Kimchi, traditional Kimchi is made with Fish Sauce but we’re using Tamari. This is great for your gut health and it can pack some heat too if you leave the seeds in your chilli!

Sorry we don’t have a written recipe for this!

We’re currently working on an updated and improved version which will feature in our new book (to be launched in Spring 2018)… So please bear with us until then!

Thanks a mill,

Dave & Steve xxx

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