The first batch of kimchi was a HUGE hit and it wasn’t long before two massive bags of mustard greens showed up with a request for more of the same.  I grabbed the only helper I could see and we got busy cleaning and cutting off the hard stems of all those greens!

Did I mention our garden produce is organic?  Proof is in the little creatures that crawl out of them.

Finally the leaves were salted and soaking in water.  We had to get a little creative keeping them submerged.

When school let out, the 4th grade boys were eager to help with all the grating and chopping.

And the best part…mixing all those luscious ingredients together to form a spicy beautiful paste.

They insisted on ‘helping’ to coat each leaf in the paste with strict instruction to NOT touch their face with their chili infused fingers!  And yes, we do have chairs, but they preferred to do it this way.

It wasn’t long before it became a beautiful mess of green and red.

But the boys weren’t finished, they wanted to make kimchi pickles so with a kilo of cucumbers and some watered down leftover paste, they got to work.

The end results.

And 2 weeks later, it was devoured in one sitting!

Thank you for checking out our little chefs-in-the-making.