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A few months ago something amazing happened!

My children and I cooked together! (My son is the oldest at 10 and my daughter is 4.)

They’ve helped a little by stirring or being taste testers, but never really stuck it out till we were finished.

We made Kim Chi (from Nourishing Traditions) and had so much fun.

My daughter tore the cabbages leaves….

…and my son cut the carrots up.

The food processor did most of the work, for which I am grateful.

Here is the recipe we used:

Easy Kimchi
(makes 2 quarts)

1 head Napa cabbage, cored and shredded
1 bunch of green onions, chopped
1 cup carrots, grated
1/2 cup Daikon radish, grated
1 tablespoon fresh grated ginger
3 cloves garlic, peeled and minced
1/2 teaspoon dried chili flakes
1 tablespoon sea salt
4 tablespoons whey* (or use additional 1 T salt instead)

Place vegetables, ginger, red chili flakes, salt and whey in a bowl and pound it with a wooden pounder or a meat hammer to release juices. Place them in two quart sized glass jars and press down firmly until all the juices come up to the top and cover the vegetables. The top of the vegetables should be at least an inch from the top of the jar. Cover tightly and keep at room temperature for about 3 days at which time you can put it in the fridge or cold storage.

*You can get whey by straining plain yogurt through a large napkin or cheesecloth.  The solids will stay in the cloth and the liquid that drips down is the whey.

(Note: I didn’t use any Daikon radish and went really light on the chili flakes. )

The first time I made this, I used a quart jar. The next time I made a whole gallon!

Can you tell I REALLY like this?  It’s so fresh tasting…crunchy, sweet, sour…..simply addictive!

This was really easy, please try it for yourself….you’ll be glad you did.

Find more wonderful recipes and projects at Fight Back Friday.