Mak kimchi (막김치)
Korea
A simple way to make authentic homemade kimchi. The cabbage is salted, rinsed and mixed with a spicy dressing made from radish, green onion, gochugaru and seafood, then fermented in the refrigerator.
Ingredients
- 2 pcs cabbage
- 1.25 cup coarse sea salt (brine)
- 6 cup water (brine)
- 1 pcs Korean radish
- 5-7 sprig green onion
- 1 cup gochugaru
- 0.33 cup aeujeot
- 4 tablespoon fish sauce
- 0.25 cup garlic
- 2 teaspoon ginger
- 1 tablespoon sugar
Steps
-
Cut each head of cabbage lengthwise into 4 parts, remove the core and slice each quarter crosswise into pieces about 4 cm in size. Transfer to a large bowl.
-
Dissolve 1¼ cups of coarse sea salt in 6 cups of water, pour the brine over the cabbage, mix thoroughly and let sit for about 2 hours, stirring occasionally, until the leaves become flexible.
-
Cut the Korean radish into pieces of the same size, sprinkle it with 1 tablespoon of coarse sea salt, mix well and let sit for about 30 minutes, then drain the liquid without rinsing.
-
In a separate bowl combine gochugaru, aeujeot, fish sauce, minced garlic, grated ginger, sugar (optional) and 1 cup of water, mix until homogeneous.
-
Rinse the previously salted cabbage three times with cold water, drain in a colander to remove excess salt and brine.
-
In a large bowl combine the cabbage, prepared radish and green onion, add the spicy dressing and mix by hand until all vegetables are evenly coated with the paste.
-
Transfer the kimchi to a clean airtight jar, splash with the remaining water (≈ ½ cup) and pack tightly, removing air pockets.
-
Leave the jars at room temperature for 1–2 days, then seal the lids and store in the refrigerator for 1–2 weeks. After that the kimchi is ready to eat.
FAQ
What is Mak Kimchi (막김치)?
Mak Kimchi is a popular variety of Korean kimchi made from chopped napa cabbage, salted, rinsed, and mixed with a spicy, flavorful dressing before fermentation.
How long does it take to make Mak Kimchi?
The active preparation time for this Mak Kimchi recipe is approximately 45 minutes, not including fermentation time.
Can I substitute ingredients in Mak Kimchi?
While traditional ingredients like gochugaru and aeujeot are key for authentic flavor, Umami Guru's app can help suggest substitutions for hard-to-find items.
How should I store homemade Mak Kimchi?
After mixing, Mak Kimchi should be fermented in the refrigerator. It can be stored there for several weeks, with its flavor deepening over time.
What are common ways to serve Mak Kimchi?
Mak Kimchi is a versatile side dish, often served with almost any Korean meal, from rice and stews to grilled meats and noodles.