Mak Kimchi (Easy Kimchi)
User Reviews
4.6
Mak Kimchi (Easy Kimchi)
Description
Mak Kimchi (Easy Kimchi) features Napa cabbage and Korean radish preserved through salting and combined with a seasoning blend of gochugaru (Korean chili flakes), minced salted shrimp, anchovy fish sauce, garlic, ginger, and optional sugar. The cabbage is salted, rinsed thrice to remove excess saltiness, and then mixed with the radish and scallions before folding in the spice mixture. This preparation results in a bright, spicy, and tangy condiment with a crunchy texture from the vegetables.
The slow fermentation process enriches the flavors and helps develop the characteristic sourness of kimchi. The dish is versatile, making a flavorful side or an ingredient in other Korean dishes.
This recipe recommends fermenting the kimchi in airtight containers at room temperature briefly before refrigeration. The kimchi tastes best after a week or two of fermentation but can be enjoyed earlier. Adjustments to spice and salt levels can be made by modifying the seasoning quantities or swapping salted shrimp for extra fish sauce.
Ingredients
- 2 Napa cabbage about 8 pounds, medium size, about 4 pounds each
- 1-1/4 cups sea salt less if using finer salt, coarse
- 6 cups water
- 1 Korean radish Use more cabbage by the same amount if not using radish, small, about 1.5 pounds, aka mu
- 1 tablespoon sea salt coarse
- 5 - 7 scallions roughly chopped
Seasoning
- 1 cup gochugaru Korean red chili pepper flakes
- ⅓ cup saeujeot salted shrimp, finely minced
- 4 tablespoons anchovy fish sauce fish sauce, Korean fish sauce called myulchiaekjeot
- 1/4 cup garlic minced
- 2 teaspoons ginger finely grated
- 1 tablespoon sugar See note 1, optional
Utensils:
- large bowls preferably at least 7 - 8 quarts
- large colanders
- kitchen gloves
- airtight containers or jar(s) - about 1.5 gallons total
Instructions
- Cut the cabbage heads lengthwise into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes (about 1.5-inches).
- Place the cabbage pieces in a large bowl(s). In a smaller bowl, dissolve 1-1/4 cups of salt in 6 cups of water. Pour over the cabbage. Toss well to wet the cabbage pieces evenly with the salt water. Let stand until the white parts are bendable, about 2 hours, turning the cabbage pieces over occasionally.
- Cut the radish into bite sizes (about 1.5-inch square, about 1/4-inch thick). Sprinkle with a tablespoon of salt. Toss well. Let it sit for about 30 minutes. Drain. Do not wash.
- Mix the chili pepper flakes with the remaining seasoning ingredients along with 1 cup of water.
- Rinse the salted cabbage three times and drain to remove excess water.
- In a large bowl, add the radish, scallions and seasoning to the salted cabbage. Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the seasoning mix. Place the kimchi in an airtight container(s) or a jar(s).
- Rinse the bowl with 1/2 cup of water by swirling around, and pour over the kimchi. Press it down to remove air pockets.
- Leave the kimchi out at room temperature for a day to two depending on how quickly you want your kimchi to ferment. Then, refrigerate.
Notes
- Substitute sugar with blended Korean pear or apple mixed with garlic and ginger for natural sweetness.
- Maesilcheong (green plum syrup) can be used as a sweetener; use 3 to 4 tablespoons if available.
- To mellow the flavor, reduce amounts of chili flakes, salted shrimp, fish sauce, or garlic.
- If salted shrimp is unavailable, compensate with additional fish sauce or salt.
- Kimchi improves in flavor after one to two weeks of fermentation in the refrigerator but is edible anytime.
User Reviews
Overall Rating
4.6
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