Get ready to transform your family's mealtime with a revolutionary kimchi recipe that even the pickiest eaters will love! Pete Evans' Kid Friendly Kimchi is not just another side dish – it's a nutritious, flavor-packed adventure that sneaks healthy probiotics and exciting Korean cuisine right onto your dinner table. Imagine watching your children devour a traditionally "grown-up" dish with excitement, all while boosting their gut health and culinary curiosity!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Korean
Serves: 6 servings
Ingredients
- 1 small napa cabbage, chopped
- 1 tablespoon sea salt
- 1 carrot, grated
- 1 daikon radish, grated
- 3 green onions, chopped
- 2 tablespoons ginger, minced
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons Korean red pepper flakes
Instructions
- Begin by preparing your ingredients. Chop the small napa cabbage into bite-sized pieces and place it in a large mixing bowl.
- Add 1 tablespoon of sea salt to the chopped napa cabbage. Toss the cabbage well to ensure that the salt is evenly distributed. Let it sit for about 10 minutes. This process helps to draw out moisture from the cabbage and softens it.
- While the cabbage is resting, prepare the other vegetables. Grate the carrot and daikon radish using a box grater or a food processor. Chop the green onions into small pieces and set them aside.
- After 10 minutes, you will notice that the napa cabbage has wilted slightly. Rinse the cabbage under cold water to remove excess salt, then drain it well and return it to the mixing bowl.
- Add the grated carrot, grated daikon radish, and chopped green onions to the bowl with the napa cabbage.
- In a separate small bowl, combine the minced ginger, fish sauce, sugar, and Korean red pepper flakes. Stir the mixture well until the sugar is dissolved and the ingredients are fully combined.
- Pour the sauce mixture over the vegetables in the mixing bowl. Using clean hands (or a spatula), gently mix everything together until the vegetables are well coated with the sauce.
- Once everything is mixed, taste the kimchi. If you prefer it spicier, you can add more Korean red pepper flakes to your liking.
- Transfer the kimchi mixture to a clean glass jar or airtight container, pressing it down to remove any air pockets. Leave some space at the top to allow for fermentation.
- Seal the jar or container and let it sit at room temperature for about 1 to 2 days to ferment. After this period, taste the kimchi; if it has reached your desired level of fermentation, transfer it to the refrigerator to slow down the fermentation process.
- Enjoy your Pete Evans Kid Friendly Kimchi as a side dish or as an ingredient in various meals. It can be stored in the refrigerator for up to a few weeks.
Tips
- Choose Fresh Ingredients: Select crisp, fresh vegetables to ensure the best flavor and texture.
- Adjust Spice Level: For children, start with less Korean red pepper flakes and gradually increase to build their tolerance.
- Involve Kids in Preparation: Let children help grate vegetables or mix ingredients to make them more interested in trying the final dish.
- Proper Fermentation is Key: Monitor fermentation time carefully to achieve the right tanginess without being too sour.
- Storage Matters: Use clean, sterilized glass jars to preserve the kimchi's quality and prevent contamination.
- Serve Creatively: Incorporate the kimchi into kid-friendly dishes like fried rice, quesadillas, or as a unique sandwich topping to make it more appealing.
- Explain the Health Benefits: Share with your children how this dish helps their digestion and provides essential nutrients.
Nutrition Facts
Calories: 25kcal
Carbohydrates: 5g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 2mg
