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How to Make Kid-Friendly Kimchi #kimchi kid-friendlykimchi #fermentedfoods #kraut #sauerkraut #traditionalfoods #preobiotics #guthealth #microbiome #reclaimingvitality

"Kiddie" Kimchi

Chelsea
A tasty kimchi recipe without the spice.

Ingredients
  

  • One large head Napa cabbage
  • 3 Tablespoons Celtic Sea Salt
  • Filtered Water
  • Ginger either minced or in big chunks that you can pull out later. (I add a couple of one inch pieces because although my kids like the taste of ginger, they don't like getting a bite of it.)
  • Garlic either minced or whole cloves to pull out later. (I opt for the clove route and pull them out after fermentation because my kids feel the same way about garlic as they do about ginger.
  • Dulse chopped or flaked.
  • Mason Jars wide mouth quart, sterilized
  • Airlocks sterilized (optional but they do really protect your ferment)
  • Fermentation weights or a sterilized flat rock

Instructions
 

  • First, cut the the cabbage into thin "shreds".
  • Put the shredded cabbage in a large glass or stainless steel bowl.
  • Next, sprinkle the salt over the cabbage. Let the salt sit on the cabbage for about 20 minutes or so.
  • After the salt has soaked into the cabbage, use your hands to mix it and "work" it into the cabbage. Napa cabbage isn't as firm as green cabbage, so it doesn't need as much "working".
  • Now add your ginger, garlic, and dulse and mix in.
  • Finally, add the mixture to your mason jars. Pour the salty cabbage water over the top, dividing it equally between your jars. Add your fermentation weight and pack the kimchi down. Add water to cover the mixture, leaving about an inch or inch and a half from the top of the jar to allow for expansion during fermentation. Top with your airlock lids (or plain plastic lids).
  • Let it sit our of direct sunlight for at least 3 days and up to 2 weeks.

Notes

If you want to make this spicy, just add Korean chili powder or the peppers of your choice.
Tried this recipe?Let us know how it was!