Enjoy Better Digestion With This Kid Approved Kimchi Recipe
~ by Carissa Leventis-Cox
Add this kid and family friendly kimchi recipe to your salad and noodle dishes for great health benefits
Kimchi is a traditional Korean dish (more precisely fermented condiment) that is prepared with some type of cabbage, onions, garlic, lots of spices and of course with some type of fish/shrimp sauce (which makes this not a vegan dish). It has so many nutritional benefits: rich in vitamin A, B1, B2, calcium, iron and lactic acid bacteria.
Recently I have listened to Donna Gates’s interview on W.I.S.H. (Women’s International Summit for Health) where she talked about the benefits of fermented foods in our diet in great detail. We love kimchi in our house and so I was very happy to find this great family/kid-friendly version our own Raw Mom, Carissa has created for us.
Kid/Family-Friendly Kimchi Recipe
Ingredients:
- 1 big or 2 small Napa Cabbages, cored
- 1 clove garlic, minced
- 1 tsp ginger, minced
- 1 tsp lemon juice
- 1/4 cup sea salt
- 2 tbsps sea salt
- 1 green apple, grated
- 2 green onions, sliced
- 3 large carrots, grated
- 1/2 cup raw local honey
- 1/2 cup raisins
- 1 cup water
- add chilli peppers if you prefer spice
Directions:
- Chop cabbage into bite-size pieces or slices.
- Place in a non-metallic container, such as a big glass mason jar or the lining of a slow cooker.
- Massage cabbage pieces all over with the 2 Tbsps sea salt.
- Cover with water.
- Place a plate with a weight on top (I used 2 mason jars full of water) to make sure all the cabbage is submerged in water.
- Leave overnight.
- The next day, drain the water and rinse the cabbage.
- Place the cabbage back in the container with the rest of the ingredients.
- Mix together well.
- Make sure there are no air pockets by pushing the vegetables down. Again, place a plate with a weight on top to make sure all the cabbage is submerged in liquid.
- Cover with a towel and leave for 3 – 4 days.
- When done, place in mason jars and refrigerate.
We really enjoy a Great Big Kimchi Salad: spinach, lettuce, avocado and kimchi with juices. Mix all together with your hands. Yum!
Carissa is a Culinarian with cooking school, restaurant and catering backgrounds. She is also a certified Ayurvedic Nutrition Therapist and co-author of Yoga for Cancer. Her website Mama in the Kitchen and She Ain’t Cookin’ contains tips, research and raw recipes that are easy (not complicated), quick (under 10 ingredients and 30 minutes of active work), and short (yeah more family time) for kids and parents to enjoy.
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What do you think?
What types of fermented foods does your family enjoy? Do you have a favorite recipe for fermented veggies?
Post your comments below!