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Make this easy homemade kimchi, teeming with beneficial probiotics for gut health, including lots of ideas for serving, & tips for feeding it to kids!
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One of the greatest gifts we can give to our children…
Over 14 years now into being a mom, I truly believe that exposing our kids to a variety of different foods, flavors, and textures is one of the greatest advantages we can give them in regards to their health. If we truly want “raise a nourished generation” it starts with creating broad taste palates. It also means getting back to the basics of real food. The food that our ancestors would have eaten. And preparing that food the way our ancestors would have. We also cannot be afraid to introduce flavors and foods to our children that are new to us.
“Know better, do better”
I went deep into my photo archives to find some pictures of the girls eating fermented foods for this post! And what I found was happy babies filling their tummies without batting an eye at what was served them. Dear momma, I had no idea what I was doing back then. If you go read my “About Me,” you’ll find that I grew up in the 80’s and 90’s on the standard American diet. By my mid 20’s I had done that whole “know better, do better” thing, and all I knew was that I wanted to do it differently for my kids. If I was able to learn how to eat real food at age 21, why couldn’t my kids do the same? Whenever I would get overwhelmed, I’d simply go back to whole real foods, in preparations that our ancestors would have done.
Our genius ancestors
Our ancestors fermented foods for preservation. Perhaps they knew the nutritional benefits as well, but it was survival for them. A way to keep seasonal food longer when refrigerators and grocery stores did not exist. We now understand that, for instance, the method of salting veggies into vessels to store actually protects the beneficial bacteria while stopping any harmful bacteria from spoiling the food. This allowed our ancestors to keep food for longer periods of time before spoiling. It made getting through dry seasons or harsh winters easier. But more than survival, the process of the natural bacteria feeding on the sugar and starches in the vegetablescreates a variety of strains of beneficial flora for the gut. In addition to that, beneficial digestive enzymes and B vitamins proliferate. Something I would venture to say that just about everyone could use on a weekly basis!
What is “Kimchi?”
Traditionally, kimchi was a fermented cabbage that Koreans would store in the ground in the winter in big clay vessels. Over time the addition of chili peppers made this traditional food spicy. Kimchi was truly the first fermented food that I actually enjoyed. Let’s be honest, if you didn’t grow up eating sauerkraut, it isn’t the most exciting food experience! I remember looking at the kimchi ingredient label back then thinking, well this is just a punched up sauerkraut! Win-win! Today, you will find all kinds of variations of “kimchi” in the stores, which I think is just so cool! The recipe you will see today is years of me playing around with different vegetables to get the flavor ratios to my favorite. Later, I will show you some great tricks for adapting kimchi for your littles at home who might not be able to tolerate the spice.
How do I serve kimchi?
Over the years I have found ways to get this delicious fermented condiment into a meal once a day as I was focusing on my gut health. It was WAY cheaper than buying probiotics, and naturally fermented vegetables have a greater diversity of probiotic bacteria. When you ferment veggies, you are also getting both PRO-biotics (beneficial bacteria), and PRE-biotics (the fiber that feeds the good bacteria so that it can continue to grow!). It’s literally the most cost effective way to nourish your gut! Here are some ways we enjoy kimchi:
- My favorite way is over eggs in the morning. When I was posting my “morning momma fuel” on Instagram years ago when the girls were babies, you saw kimchi almost daily on my morning eggs! If you like hot sauce/heat on your eggs, you’ll love this!
- A close second favorite for myself is on a sandwich. Think of it as a spicy, briney coleslaw on top of your turkey sandwich or burger!
- I also use it instead of salsa on tacos. I love the crunch and heat!
- Kimchi mixes into a salad fantastic as well. This is a good way to eat it if you are not super into the flavor because it just mixes into the veggies and dressing. You only need a tablespoon or two for a serving!
- Mix your Kimchi into a meal bowl like these steak bowls or fish taco bowls!
The Method :: Chopping the Vegetables for Kimchi
To get your kimchi started, you’ll need a head of cabbage. Green or napa cabbage will work just fine. Thinly slice the cabbage along with some green onions, leeks, and a sweet bell pepper. Toss all of these veggies into a large mixing bowl. You could use a box grater, mandolin or the shred attachment on your food processor for the cabbage if you wish. I find the chopping of cabbage cathartic, and super satisfying! The rest of the veggies in the next section get tossed in the shredder – just wait!
The Method :: The Shredded Kimchi Veggies
The rest of the veggies in my kimchi recipe do well in a shredded size. I use the shredding attachment on my food processor, but a box grater works well too. You can finely chop these ingredients if you wish. Toss the daikon radish, carrots, ginger, and garlic in and shred away!
The Method :: Salting your veggies
Once all of your veggies are into the mixing bowl, add the sea salt and stir to combine. You’ll let this bowl sit on the counter for 1-2 hours before packing them into jars. The salt will draw out the liquid in the vegetables over this 2 hour time period, ultimately making the “brine” for pickling the vegetables!
The Method :: Packing your Kimchi Jars
After the vegetables sit in the salt, you’ll see how much they soften. Before packing the veggies into jars, stir in the spicy red pepper flakes to your taste. Now, they are ready to pack into whatever jars you plan to ferment in. I have always used these 24-ounce Ball jars. This recipe packs two of those jars. Use a wooden spoon to scoop the veggies into the jar, and pack it down until the liquid appears at the top. You want the vegetables fully submerged in the brine to preserve it.
The Method :: Fermenting the Kimchi
Leave a good inch of headspace at the top of your jar of packed kimchi, and put a lid on the jar. Be sure the veggies are fully submerged in the brine. I like to use my Pickle Pebbles to weigh down the vegetables. If you do not have a fermenting stone like this, you can tuck a leaf of the cabbage down like a cover over the top or leave it be. Then, close up the jar with your lid. I like to use my Pickle Pipe lids when fermenting vegetables, so I don’t have to remember to “burp” the jar everyday. If you have a fermentation top like a Pickle Pipe, you can use that. If you do not, a regular lid works just fine, but you’ll want to open the jar daily to let the pressure from the gasses escape. Your kimchi will need a good 3 days on the counter to ferment. In the winter, sometimes I need more like 5 or 6 days because it is so cold her for fermenting. You can taste the kimchi after the 3rd day, and see if you want to ferment it further.
Tips for adapting Kimchi for kids or heat-sensitive palates
This kimchi recipe is so much more than the heat! While I’m a sucker for some spice, the rest of the veggies really do shine in flavor! The sweet veggies like carrots, leeks, and sweet pepper make this kimchi palatable for kids (or adults with kid-like palates!)! And the pungent flavors of the garlic and green onion lend the most delicious savory notes. Here are some tips for feeing kimchi to kids ::
- If you want to help your little ones enjoy kimchi, the smaller, shredded pieces will be easier to manage for eating. You can also just spoon the kimchi juices over their food or let them take a bite of the juices off a spoon.
- You can back off on the heat, or completely leave it out if you don’t want it spicy, or want to try it with little kids. When my girls were younger, I used to make the veggie/salt mixture, and make a separate jar just for the girls with just a teaspoon of the red pepper flakes. That way I could still make a jar for myself with the full heat. My oldest now enjoys the full heat of kimchi – that comes with time!
- Play around with the veggie ratios to your kids’ taste! I happen to adore daikon, so a lot of times I’ll do half daikon and half cabbage for the base. You can add more carrot if the kids like that too.
- Shredded apple is another fun addition that can bring a flavor to the kimchi that kids enjoy.
Fermented Vegetables – Kimchi Style! :: With Serving Ideas & Tips For Feeding It To Kids Too!
Renee Kohley – Raising Generation Nourished
Print Recipe Pin Recipe
Prep Time 2 hours hrs
Cook Time 0 minutes mins
Total Time 2 hours hrs
Course Condiment
Ingredients
- 1 small/medium head of cabbge
- 4 green onions
- 2 leeks
- 1 sweet bell pepper
- 1 daikon radish
- 2 medium carrots
- 1-2 inch knob of ginger
- 4-5 cloves of garlic
- 2 tbsp sea salt
- 2-3 tbsp dried red pepper flakes depending on your heat prefrence
Instructions
Thinly slice the cabbage, green onions (whites & greens), leeks, and sweet bell peppers. Also halve the sweet bell pepper strips so they are more bite-sized. Add them to a large mixing bowl.
Shred the daikon radish, carrots, ginger, and garlic, and add them to the large mixing bowl with the other veggies. I like to use the shredding attachment on my food processor.
Sprinkle the 2 tablespoons of sea salt over the veggies and give them a thorough mix so everything is coated in sea salt. Let the veggies soften in the sea salt for 1-2 hours. This will pull the liquid out of the veggies to make the brine.
Once the veggies have sat in the sea salt for an hour or so, stir in the red pepper flakes, and pack the kimchi mixture into mason jars. I usually use 2 – 24 ounce mason jars. There will be juices in the bottom of the bowl from the veggies releasing their liquid – pour this into the jars too! Use a wooden spoon to really pack the veggies down and you will start to see the juices rise above the top. This is the brine that will pickle your veggies. Pack the veggies in until you have about 1-inch headspace at the top of the jar. You'll want to make sure the brine is covering the veggies, or use a glass pickling pebble to weight the veggies down into the brine.
Once your brine is coving the veggies, you can put your pickle pebble inside the jar, and cover the jar with a lid or a fermenting top. I cover my jars with my Pickle Pipes for fermenting, but a regular lid is fine too. If you use a regular lid, you'll want to "burp" your jars daily by opening the lid to let the gasses escape, and then put the lid back on.
Let your kimchi ferment on the counter for at least 3 days, or up to a week depending on the taste you like, as well as how fast your kimchi ferments. In the middle of winter here in Michigan, it definitely takes more like a 5-7 days to get the fermentation we like since it is so cold here. In the summer, a good 3-4 days is all that is needed. You can taste your kimchi on that 3rd day to determine if you want ferment longer.
Once your kimchi has fermented to your liking, transfer it to the refrigerator in an airtight container. Your kimchi will be good in the refrigerator for 3-6 months.
Notes
- If you prefer your kimchi with larger pieces, simply chop the veggies larger and skip the shredder.
- If you want to help your little ones enjoy kimchi, the smaller, shredded pieces will be easier to manage for eating. You can also just spoon the kimchi juices over their food or let them take a bite of the juices off a spoon.
- You can back off on the heat, or completely leave it out if you don’t want it spicy, or want to try it with little kids. When my girls were younger I used to make the veggie/salt mixture, and make a separate jar just for the girls with just a teaspoon of the red pepper flakes. That way I could still make a jar for myself with the full heat. My oldest now enjoys the full heat of kimchi – that comes with time!
- Play around with the veggie ratios to your taste! I happen to adore daikon, so a lot of times I’ll do half daikon and half cabbage for the base.
- Shredded apple is another fun addition that can bring a flavor to the kimchi that kids enjoy.
Keyword fermentation, fermentation recipes, fermented veggies, healthy condiments, homemade kimchi, how to ferment vegetables, kimchi recipe, natural fermentation
Tried this recipe?Let us know how it was!
More real food recipes you might like! ::
- Fermented Cabbage {Sauerkraut!}
- Fermented Red Onions for Taco Night
- Fermented Carrots
- Fermented Lemonade
- Fermented Asparagus
- Steak Chimichurri Bowls
- Fish Taco Bowls
