I LOVE KIMCHI. It’s one of my favourite condiments. However, my kids are willing to eat pungent and spicy foods, which is why I created this kid-friendly kimchi. Eaten fresh, kid-friendly kmichi is sweet, salty and mild.
How to eat kimchi
In Korea, fresh kimchi is served along side of every meal. It’s eaten like a salad or pickles. And fresh kimchi is absolutely delicious all on its own.
However, as kimchi ages it turns sour. The flavour will become more like sauerkraut, because the lactic bacteria will continue to eat up all the sugars in the fresh vegetables.
Sour kimchi is usually added to prepared foods. The stronger flavour, is perfect for throwing into soups, stews and stir-fries. In fact, sour kimchi is perfect for quick weeknight meals. I love kimchi fried rice or a quick kimchi soup.
Kid-Friendly Kimchi
Kimchi is a salty-spicy Korean condiment. This kid-friendly kimchi is made without hot peppers, garlic or ginger for a mild-tasting and delicious kimchi. Not sure how to serve probiotic kimchi? See the section above for a few suggestions.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2-3 quarts 1x
- Category: Condiments
- Method: Fermented
- Cuisine: Korean
Ingredients
- 1 Tablespoons non-iodized salt
- 1 cup of water
- 1 large head of napa cabbage
- 3 carrots
- 4 green onions
- 1 daikon radish
Instructions
- Dissolve the salt in the water to make a brine.
- Roughly chop the cabbage into large 1 inch pieces. Slice the radish, carrots and green onions into thin 1 inch sticks.
- Mix the all the vegetables together in a large bowl. Pack into 2 mason jars.
- Dived the brine and pour over to cover the vegetables. Add enough brine to make sure that all the vegetables are submerged. Use a weight to keep the vegetables from floating.
- Allow to ferment in a cool location for up to 3 days.
- Place it in the refrigerator to stop fermentation.
Notes
- If you want to add a bit of spice, follow my recipe for a spicy vegan kimchi. I usually make a spicy version and a no-spice version all at once so that everyone in our house is happy. My husband has a shellfish allergy, so I don’t make one with shrimp.
- 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 sour. Either way it is probiotic and delicious.
- Napa cabbage really is the best variety to use. However, if you can’t find it in your local supermarket, use a savoy head instead.
Keywords: kid friendly, family friendly, no spice, no garlic, no onions, probiotic, vegan, gluten free, no fish, no shellfish, no shrimp
I’m trying this recipe by how I understand it. Could you specify:
I bought a bundle of what I thought were daikon radishes. They are super small. So if you call for one raffish, is that literally one or a bundle? And are you calling for 1- 16 oz mason jar? Thanks! I’m trying it now by my understanding of the recipe. 🙂
There are a lot of different Asian radishes. In my end of the world daikon is about the size of my arm. 🙂 So maybe use the bunch instead? Luckily kimchi is a forgiving ferment, and you can pretty much include whatever you want! The radish is one of my kids’ favourite parts so I always use lots.
Hi, what temperatures are considered cool and warm where you live please?
Regardless of where you live, vegetables generally like to ferment in a cool location: 18C, 64F. It’s not always possible, however, warmer temperatures will just cause the ferment to go faster. Check out my post on basic fermentation information for more details.