I LOVE KIMCHI. It’s my favourite condiment, which is why I created this kid-friendly kimchi. Eaten fresh, this kid-friendly kmichi is sweet and salty with a slightly flowery flavour.
- 1 Tablespoons non-iodized salt
- 1 cup of water
- Large head of napa cabbage
- 3 carrots
- 4 green onions
- 1 daikon radish
- Dissolve the salt in the water to make a brine.
- Roughly chop the cabbage, and dice the radish, carrots and green onions into sticks.
- Mix the all the vegetables together. Pack into 2 mason jars.
- Dived the brine and pour over to cover the vegetables. Make sure all the vegetables are submerged.
- Allow to ferment in a cool location for up to 3 days. It is traditional to eat kimchi while it is still in the sparkling stages of fermentation.
- Place it in the refrigerator to stop fermentation.
-This is a vegetarian, no-spice kimchi. Here is a recipe for spicy vegetarian kimchi, that I absolutely love. I usually make a spicy version and a no-spice version all at once so everyone in our house is happy.
-Kimchi is generally eaten fresh (after 3 days of fermentation.) It will be sweet and sparkling for at least a week, after which it slowly becomes more sour. Either way it is probiotic and delicious.
-Napa cabbage really is the best. However, if you can’t find it in your local supermarket, use a savoy head instead.
How to eat kimchi
Fresh kimchi is typically served along side of every meal. It’s eaten like a salad or pickles. It is delicious all on it’s own, or served with bread and cheese.
Sour kimchi is generally added to prepared foods. It has a stronger flavour, and can take the center-stage in soups, stews and stir-fries. It’s great base for a quick meal, like in this easy kimchi soup.