First-Timer Friendly Easy Kimchi Recipe – Mak Kimchi

Crunchy, briny and just a hum of spice. This kimchi recipe is super easy to make but very rewarding! It’s so refreshing and addictive.

I’ve always loved kimchi but the process of making it seemed intimidating and a lot of work. This is when I discovered Mak Kimchi! It’s a “short-cut” version that doesn’t require cooking the seasoning paste with the rice flour and layering the paste.

The basic steps only require salting the cut cabbage, soaking it in water, making the seasoning paste and mixing! You’re able to taste the paste and adjust everything to your liking. Some people like it with more garlic, spicer or even sweeter. Honestly, after being able to customize the flavour it’s hard to find store-bought ones that I like better.

I found this ratio of ingredients to my liking but feel free to have fun with it and make it your own!

Easy Kimchi Recipe – Mak Kimchi

Ingredients:

6 lbs whole napa cabbage

1/2 cup kosher/coarse salt

1 green onion bunch (cut into 2-inch pieces)

2 thumb-size pieces of ginger

1/2 medium onion

2 tbsp white miso paste

1 tbsp sugar

1/2 cup Korean chilli pepper flakes

2 tbsp fish sauce

5 cloves garlic

1-2 tbsp garlic powder – optional

180 ml water approx.

Glass container/Jar for storing kimchi *(This makes enough kimchi to fill a 1L jar and a bit extra. You may use 2 smaller jars instead)- Prepare these by rinsing the lids and insides of the jar with boiling water to help sterilize them. Let them air dry or dry with a paper towel.

Slice napa cabbage into quarters, then remove the core.

Chop cabbage into 2″ pieces and place into a large mixing bowl. (You may need two bowls depending on the size)

Sprinkle 1/2 cup of coarse salt over the chopped cabbage and massage the salt in thoroughly. ( It should start wilting)

Submerge the cabbage with cold water until it just covers the cabbage. (Too much water can make it too dilute)Let it soak for 2 hrs.

Blend together the green onion whites, 2 thumb-size pieces of ginger, 1/2 a medium onion, 2 tbsp miso paste, 2 tbsp fish sauce, 1 tbsp sugar, 1/2 cup Korean chilli flakes, 5 cloves of garlic and 180ml water in a food processor or blender. ( This should be a loose paste. Adjust the water as needed)

Taste the paste and adjust the seasonings to your liking. You may add 1- 2 tbsp of garlic powder if you would like a more robust flavour. *(Remember the cabbage will have salt in it too but the other flavours will become more dilute once mixed in with the cabbage)

Drain the water from the cabbage into a colander after 2 hrs. (Make sure it is well drained)

Mix the seasoning paste evenly into the cabbage and the remaining 2″ pieces of green onions.

Fill the prepared jars with the kimchi bit by bit, while packing it down tightly to avoid air bubbles. Leave about a 1-inch space from the top. Close the jar lid.

Ferment at room temp for 2-3 days on a tray, as the liquid may overflow. (Push out the air bubbles once a day) You should see bubbles forming and once you taste the kimchi and it has the desired sourness it is ready! Please refrigerate and only use clean utensils to scoop it.

Enjoy!