KIDS FAVOURITE KIMCHI
- 250g green cabbage
- 250g red cabbage
- 1 green apple
- 1 red onion
- 50g daikon cube
- 2 spring onions chopped
- Fresh coriander chopped
- Lemon juice
- Shred the apple, onion and cabbage and mix them thoroughly before transferring them into a large container.
- Add cubed daikon, chopped spring onions, coriander and lemon juice.
- Dissolve salt in water properly before adding it with the cabbage mix.
- Set your cabbage mix aside.
- Keep it in an airtight container or jar. Leave it out at room temperature for a couple of days before storing in the fridge. The kimchi can be eaten within a few days. Stir to the bottom each time before taking some out to serve.
- 1 napa cabbage
- 1/4 cup sea salt
- 2 green onions sliced
- 3 large grated carrots
- 1/2 cup raw local honey
- 1/2 cup raisins
- 1 cup water
- Cut the cabbage lengthwise into quarters by cutting the stem end in half and then slowly pulling apart to separate into two pieces by hand. Do the same for each half to make quarters.
- Mix all the ingredients with cabbage and put it in a jar.
- Make sure there are no air pockets by pushing the vegetables down. Place a plate with a weight on top or bamboo sticks fixed to the top of a jar 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.
- Enjoy your sweet and spicy kimchi!
- 1 1/2 cups chopped pineapple
- 1 cup diced pear
- 1/4 cup toasted sesame seeds
- 2 cups baby bok choy, chopped
- 1/2 cup red grapes
- 2 tbsp fresh lime juice
- 1/2 cup dried goji berries
- 3 green onions, chopped
- 2 tbsp minced jalapeno
- 1/2 cup pomegranate seeds
- 1/2 cup raw unsalted cashews
- 1/2 cup fresh cilantro, minced
- 1 tbsp reduced-sodium tamari
- 1 tsp peeled and grated ginger
- 1/2 cup fresh mint, minced
- 1 tsp sea salt
- 1 clove garlic, crushed
- In a large bowl, dissolve salt in water.
- To bowl with brine, add bok choy. Place a large plate on top to keep bok choy submerged. Set aside at room temperature for 4 to 8 hours.
- Add remaining ingredients to a large bowl. Drain bok choy and add to bowl, using hands to gently combine. The salt will begin to pull water out and pineapple will release juice. Once you have approximately 1/2 cup liquid at bottom of bowl, transfer to a 1-qt jar.
- Using your hands or a tamper, gently press mixture down to release liquid and remove air pockets, until mixture is submerged, leaving 2 to 3 inches headspace between kimchi and jar rim.
- Fill a small jar with water and seal tightly with lid. Place small jar inside 1-qt jar on top of follower to keep mixture submerged. Place in a shallow bowl or baking sheet to catch any overflow and cover with a clean tea towel.
- Let ferment for 2 to 3 days in a cool place away from direct sunlight, checking daily to make sure kimchi is still submerged and pressing down on weight to release more liquid as needed. Fruit kimchi should taste mildly tangy once it’s fermented but not strongly alcoholic. Once fermented, remove weight and follower. Seal tightly with a lid and refrigerate for up to 3 weeks.