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Easy Kimchi (Mak Kimchi)
Nb persons: 0
Yield: 12 cups
Preparation time: 1 hour
Total time:
Source: "Cook Korean!: A Comic Book with Recipes" by Robin Ha
| This is an easy, modified kimchi recipe for beginners. You can use more or less of the Korean red chili flakes, depending on your taste. Fermentation time: 1 day INGREDIENTS | |
| 4 pounds | napa cabbage |
| ½ cup | kosher salt |
| 2 cups | water |
| 4 | green onions, green and white parts |
| 1 (1-inch) | fresh ginger, peeled |
| 10 large cloves | garlic, peeled |
| 1½ pounds | daikon radish |
| 1 large | carrot, peeled |
| ¾ cup | Korean red chili flakes |
| 5 tbsp. | fish sauce |
| 3 tbsp. | saeujeot, (tiny salted fermented shrimp) |
| 2 tbsp. | sugar |
INSTRUCTIONS
Cut the cabbages lengthwise into quarters. Then cut the quarters into bite-size pieces.
Rinse the cabbage in cold running water, then drain. Sprinkle the salt all over the cabbage, then pour the water over it, and mix well.
Meanwhile, let’s make the seasoning. Cut the green onions on the diagonal. Crush the ginger and garlic together. I like to use the butt of a knife.
Julienne the radish and carrot.
All into the bowl … add the chili flakes, fish sauce, saeujeot and sugar. Add the green onions, garlic, ginger, carrot and radish, and mix well. The seasoning is ready!
Back to the salted napa cabbage. You will notice the volume of the cabbage has reduced by half. Remove the excess salt by rinsing it three times with cold running water. Gently squeeze the water out of the napa cabbage and put it in a big mixing bowl.
Finally, it’s time to put gloves on! Mix the seasoning with the napa cabbage.
Pack the mixture into a clean glass jar to within an inch of the top. Close the lid and put the jar in a plastic bag in case the juice overflows during fermentation. Leave the jar at room temperature for a day, after which it will be ready to eat. It can keep for up to a month in the refrigerator.
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