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Mak Kimchi (Easy Kimchi)
4.6 from 342 votes

Mak Kimchi (Easy Kimchi)

Mak Kimchi is a traditional Korean fermented cabbage dish seasoned with chili flakes, garlic, ginger, salted shrimp, and fish sauce. This recipe uses Napa cabbage and Korean radish, salted and rinsed before mixing with a vibrant seasoning paste. After fermenting, the kimchi develops a spicy, tangy flavor that's a staple accompaniment in Korean meals.

Prep Time
30 mins
Resting time
3 hrs
Total Time
30 mins
Course: Side Dish
Cuisine: Korean

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

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. Mix the chili pepper flakes with the remaining seasoning ingredients along with 1 cup of water.
  5. Rinse the salted cabbage three times and drain to remove excess water.
  6. 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).
  7. Rinse the bowl with 1/2 cup of water by swirling around, and pour over the kimchi. Press it down to remove air pockets.
  8. 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.