Easy Kimchi Recipe (Mak-Kimchi)
User Reviews
5
Easy Kimchi Recipe (Mak-Kimchi)
Description
This Easy Kimchi Recipe uses a whole head of Napa cabbage, which is cut and salted to soften the leaves through a traditional brining step. The salted cabbage is rinsed and drained before combining with a paste made from ingredients like garlic, ginger, onion, sweet apple, Korean chili flakes (gochugaru), sugar, anchovy sauce, salted shrimp, cooked white rice, and kelp stock. Blending these ingredients forms a thick, spicy kimchi paste that coats the cabbage chunks thoroughly.
The flavor profile is a balanced blend of spicy heat from the gochugaru, umami from the anchovy sauce and salted shrimp, sweetness from the apple and sugar, and the slight saltiness from the brining and added seasonings. The fermentation process also contributes a distinct tang and crisp texture to the kimchi as it matures.
Kimchi is traditionally served as a side dish with many Korean meals but can also be used as a flavorful addition to stews, fried rice, or pancakes. Storing kimchi in a cool environment slows fermentation and preserves its texture and flavor longer.
The recipe includes a note on preparing kelp stock, a mild seaweed broth providing extra depth without overpowering the flavors. Also, as fermented kimchi emits a distinctive odor, placing odor-absorbing baking soda boxes in the refrigerator can help keep other foods fresh without absorbing the smell.
Ingredients
- 3 lb (1.3 kg) Napa cabbage about 1 medium head
- 2/3 cup (200 g) coarse salt Korean
- 1 bunch green onion sliced
- 2-3 red chili sliced, fresh, optional
For kimchi paste
- 1/2 onion diced, large
- 7-8 cloves garlic
- 1 inch ginger peeled and diced
- 1/2 apple seeded and diced, large, sweet
- 2/3 cup (60 g) gochugaru Korean chili flakes
- 1 tbsp sugar
- 4 tbsp anchovy sauce Korean
- 1 tbsp Korean salted shrimp
- 3 tbsp white rice cooked
- 1/2 cup (120 ml) kelp stock or water (See note, sea kelp
Instructions
To salt brine the cabbage
- Cut a 3-inch slit through the white stem part of cabbage. Open up the cabbage from the white stem part using your hand. It should open up easily. Cut additional slits on each cabbage half on the stem and open up again. By doing so, you are quartering the cabbage the Korean traditional way. Rinse the cabbage quarters once to wet them.
- Dice cabbage quarters into large chunks. For the large outer leaves, slice them in half lengthwise first, then dice into chunks.
- In a large bowl, put in a small layer of cabbage chunks and sprinkle about 2-3 tablespoons of coarse sea salt over the cabbage. Repeat the process several times, creating layers of cabbage chunks and salt.
- Let the cabbage soak for 2 hours, turning them upside down a couple of times during the soaking. When you bend the white stem part of cabbage, if it bends with a gentle pressure, the brine step is completed. Rinse the cabbage 3 times in water. Drain the cabbage in a colander, pressing down gently to remove excess water.
To make kimchi paste
- Combine onion, garlic, ginger, salted shrimps, fish sauce, cooked rice (or other choice of starch), and fruit in a blender. Pour in sea kelp stock (or water) to allow the blade to mix the ingredients. (If using fruit nectar, you don't need to add stock.) Process everything until smooth.
- Pour the puree in a large mixing bowl. Add Korean chili flakes, and mix well. Taste and adjust the seasoning of paste for your liking. Let the paste rest for 5 minutes, so the chili flakes will get re-hydrated.
To assemble kimchi
- Put the drained cabbage in a large mixing bowl. Add leek (or green onion), fresh chili (if using), and kimchi paste to the cabbage.
- Mix well to coat the cabbage with the seasoning paste. (Wear kitchen rubber gloves to protect your hands from getting stained or smelly.) Taste your kimchi! If your kimchi tastes saltier than you would hope for, don't worry! Freshly made kimchi usually taste much saltier, but the saltiness will subdue as it ferments.
To ferment and store kimchi
- Put kimchi in an airtight glass food storage jar(s). Let it sit in a room temperature for 1 day (or as long as 2 days, depending on the temperature). When you see a gas foaming and air bobbles appear, transfer your kimchi to the refrigerator and store it for 4-5 days before you serve. It will last in the fridge for up to 2 months.
Notes
- Make kelp stock by simmering dried sea kelp in water for 5 minutes, then cool before use.
- Keep baking soda boxes in the refrigerator to minimize kimchi fermentation odor affecting other foods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15people
Amount Per Serving
Calories 15 kcal
% Daily Value*
| Calories | 15kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 0.8g | 2% |
| Fat | 0.1g | 0% |
| Sodium | 222mg | 9% |
| Fiber | 1.2g | 5% |
| Sugar | 1.5g | 3% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 13.8mg | 15% |
| Calcium | 25mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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