Most kimchi is too spicy for kids to enjoy, but not this one: as we’ve left the chili out completely. This kimchi has ginger and garlic like a traditional recipe, but in milder quantities for tender palates. A quick and easy ferment to make, this kimchi will have ‘em asking for more, so be prepared to make it more than once! It is also a good ferment for those who are put off by the heat and spiciness of traditional kimchi, no matter what their age.
Kimchi, spicy or otherwise, is made of Napa cabbage, which ferments faster than the firmer green cabbage used in sauerkraut. Because of it’s softer texture, it takes less time to be considered finished. While kraut will often ferment for 2 or 3 weeks, this Kid-chi (and all ferments made from Napa cabbage) will be finished in a mere 7 days.
Yield: 1 quart
Core and cut cabbage.
Place cabbage and salt into a large bowl and massage gently for 2 minutes. Set aside while prepping all other ingredients.
Add remaining ingredients to cabbage and combine thoroughly by massaging 2-5 more minutes or until juice can be easily squeezed out of the vegetables.
Pack cabbage mixture into jar and press down lightly until the brine rises and covers the vegetables completely.
Ferment for 7 days, at room temperature, not in the sun.
When finished it will be bubbly and lightly sour. Screw on a lid and store kimchi in fridge and eat within 2 months. Enjoy!
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