Mak Kimchi (Easy Kimchi)

Method8 steps

1. 1

   Step 1: Quarter the 2 napa cabbage heads lengthwise, remove the cores and cut crosswise into about 1.5-inch bite-size pieces. If replacing the radish, prepare the additional 1.5 lb cabbage the same way and brine it with this cabbage.

   Uses 2 medium napa cabbages, about 4 lb each (8 lb total) · 1 1/2 lb additional napa cabbage instead of radish

   
2. 2

   Step 2: Dissolve the cabbage-brine 1 1/4 cups coarse sea salt in 6 cups water in a smaller bowl. Pour over the cut cabbage in a large bowl, toss to wet it evenly, and let stand about 2 hours, turning occasionally, until the white parts bend easily. Use less salt if it is finer than coarse sea salt.

   Salt cabbage about 2 hours, until bendable · 120 minUses Cut cabbage, including optional additional cabbage · 1 1/4 cups coarse sea salt for cabbage brine · 6 cups water

   
3. 3

   Step 3: If using radish, cut it into about 1.5-inch squares, 1/4-inch thick. Toss with its separate 1 Tbsp coarse salt, let stand about 30 minutes, then drain without rinsing. Skip this step and its salt when substituting the additional cabbage.

   Salt radish about 30 minutes, if selected · 30 minUses 1 small Korean radish (mu), about 1.5 lb · 1 tablespoon coarse sea salt

   
4. 4

   Step 4: Mix 1 cup gochugaru, 1/3 cup finely minced salted shrimp, 4 Tbsp fish sauce, 1/4 cup minced garlic and 2 tsp finely grated ginger with the separate 1 cup seasoning water. If desired, choose ONE sweetener: 1 Tbsp sugar, OR 1/2 peeled Korean pear/apple blended with the listed garlic and ginger, OR 3–4 Tbsp green plum syrup. If salted shrimp is unavailable, omit it and add extra fish sauce OR salt (to taste) gradually to taste instead; the source specifies no replacement amount.

   Uses 1 cup gochugaru (Korean red chili pepper flakes) · ⅓ cup saeujeot (salted shrimp, finely minced) · 4 tablespoons myulchiaekjeot (fish sauce) · 1/4 cup minced garlic · 2 teaspoons finely grated ginger · 1 tablespoon sugar - optional (See note 1) · 1 cup water for seasoning · 1/2 Korean pear or apple instead of optional sugar

5. 5

   Step 5: Rinse the brined cabbage three times with fresh water and drain well in a large colander; discard the brine and rinse water.

   Uses Brined cabbage · Water as needed to rinse cabbage three times

   
6. 6

   Step 6: In a large bowl, add the radish, scallions (5–7) 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).

   Uses Rinsed and drained cabbage · Drained salted radish, if selected · 5–7 scallions, roughly chopped · Prepared kimchi seasoning

7. 7

   Step 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.

   Uses Packed kimchi · 1/2 cup water to swish seasoning bowl

   
8. 8

   Step 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.

   Uses Packed kimchi with seasoning liquid