Mild Napa Cabbage White Kimchi for Kids
Are Black Spots on Napa Cabbage Okay? How to Make Mild White Kimchi for Children
Kimchi made for adults is often very spicy and salty, which can be too intense for children. This ‘Napa Cabbage White Kimchi’ recipe is designed to be milder and less salty, perfect for kids, helping to manage their salt intake. When salting the cabbage, I used a weaker brine or rinsed it multiple times with time intervals to control the saltiness. Also, instead of making a whole head of kimchi, I’ve cut the cabbage into bite-sized pieces, similar to a fresh kimchi salad, making it easier to prepare and eat. Regarding the black spots on napa cabbage: while they might make the cabbage look less appealing and reduce its market value, they are perfectly safe to eat. However, cabbage with tiny seed-like speckles might be softer in texture compared to others. You can eat cabbage with black spots without concern, but be aware that speckled cabbage might have a slightly softer texture.
Main Ingredients- 1 small head of baby napa cabbage
- A handful of chives (or the white part of green onion)
- A small piece of carrot
Salting the Cabbage- 1/4 cup coarse sea salt
- 200ml water
White Kimchi Seasoning (Measurements: tablespoons, cups)- 1 Tbsp fish sauce
- 1 Tbsp sugar
- A little minced ginger (about the size of a garlic clove)
- 0.5 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1/4 cup coarse sea salt
- 200ml water
White Kimchi Seasoning (Measurements: tablespoons, cups)- 1 Tbsp fish sauce
- 1 Tbsp sugar
- A little minced ginger (about the size of a garlic clove)
- 0.5 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Wash the baby napa cabbage thoroughly and cut it into bite-sized pieces (about 5cm). If the leaves are very large, you can first cut them in half lengthwise before chopping.
Step 2
In a bowl, combine 1/4 cup of coarse sea salt and 200ml of water, stirring until the salt is dissolved to create a brine.
Step 3
Pour the brine over the cut cabbage and mix well. Let it salt for about 30 minutes to 1 hour, flipping the cabbage once or twice in between to ensure even salting. To check if it’s well-salted, bend a piece of the thick stem; if it bends smoothly and is flexible, it’s ready.
Step 4
Rinse the salted cabbage 2-3 times under cold running water to remove excess salt. Then, drain it well in a colander or gently squeeze out the excess water with your hands.
Step 5
While the cabbage is salting, prepare the other ingredients. Cut the chives into approximately 4cm lengths and julienne the carrot. (I used chives here instead of green onion, but the white part of green onion works well too.)
Step 6
In a large bowl, combine the drained cabbage with the prepared chives and carrot. Add 1 Tbsp sugar, 1 Tbsp fish sauce, and 1 Tbsp toasted sesame seeds.
Step 7
Next, add 0.5 Tbsp minced garlic and a small amount of minced ginger (about the size of a garlic clove) to the bowl.
Step 8
Gently mix and massage the ingredients with your hands until all the seasonings are evenly distributed throughout the cabbage and vegetables. Be careful not to mix too vigorously, as this can make the cabbage mushy.
Step 9
Transfer the finished white kimchi to a storage container. Let it ferment at room temperature for about a day, then store it in the refrigerator. While it’s delicious right away, a short fermentation period enhances its flavor.
