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Kid-Friendly Kimchi

How to make a mild, kid-friendly kimchi without spicy, onions, garlic or ginger.
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This kid-friendly kimchi is made without hot peppers for mild-tasting and delicious kimchi. Homemade, probiotic kimchi is perfect for adding a ton of flavor to all sorts of dishes. See the section above for a few suggestions.

Ingredients

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  • 2 cups of water, chlorine-free
  • 1 Tbsp non-iodized salt
  • 1 large head of napa cabbage
  • 3 carrots
  • 1 daikon radish (6 to 8 inches in length)
  • 4 green onions

Instructions

  1. Dissolve the salt in the water to make a brine. 
  2. Roughly chop the cabbage into large 1-inch pieces. Slice the radish, carrots, and green onions into thin 1-inch-long matchsticks.
  3. Mix all the vegetables in a large bowl. Pack into jars for fermenting. It should fit into a 3 quart (3L) jar or several 1-quart jars.
  4. Pour the brine over the vegetables. Use a weight to keep the vegetables from floating. Add enough brine to make sure that all the vegetables are submerged. Two cups of brine should be enough if you’ve packed the vegetables into the jar(s).
  5. Kimchi will actively bubble for the first few days, so use a lid that allows gas to escape. See the notes for details.
  6. Allow the kimchi to ferment in a dark and cool location for up to 3 days. Stashing in a kitchen cupboard or closet is fine. Store the kimchi in the refrigerator to stop fermentation. 
  7. 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 sours. Either way, it is probiotic and delicious! See the section above for five delicious ways to serve kimchi.

Notes

  • Kimchi can be made in a container with a loose-fitting lid (to allow gas to escape). Otherwise use a fermentation-specific lid, like a fido jar or pickle pipe.
  • Napa cabbage is the best variety to use. However, if you can’t find it in your local supermarket, use a Savoy head instead.
  • If you want to add a bit of spice, follow my recipe for 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 we don’t make our kimchi with fish sauce or shrimp.

Nutrition

Find it online: https://www.fermentingforfoodies.com/kid-friendly-kimchi/