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.
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
- 1 Tablespoons non-iodized salt
- 1 cup of water
- 1 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 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.
- 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