Easy Kimchi (Mak Kimchi)

The hardest part about making kimchi is washing the giant bowl.

I never thought that I would put the words “easy” and “kimchi” together, until now. I was a skeptic and avoided taking on the challenge because there were too many unanswered questions about the process.

However, today there is no reason for anyone to be fearful of taking on a cooking challenge because we are blessed with generous and talented bloggers who allow us to take a seat in their kitchens as they share their family secrets.

The recipe that got me started and I still use it today is from Hyosun Ro at KoreanBapsang. Her recipe is flawlessly easy and it gets better and better each time that I make it. Making your own kimchi is quite satisfying and allows you the freedom to design it to your personal taste. Too spicy, less spicy, more garlic. It’s all up to you. This kimchi recipe has both napa cabbage and Korean radish which is like having 2 kimchi’s in one.

I love kimchi from day one when the flavors of the chili peppers, fish sauce, ginger and garlic bounce around my palate wrestling with each other to stand out. This stage of the kimchi is way too pungent for my husband. He prefers to eat his kimchi right around week 2 and beyond when all the flavors meld together and become one. Don’t get me wrong, I start eating the kimchi on day one and continue all the way until it is overripe and perfect for kimchi stew or stir-fry. It’s just good all the time!

My notes to you…

This kimchi can be kept about 2-3 months in the fridge. When I take out kimchi from the container I always push the kimchi back into its' juices. I also transfer the kimchi to smaller containers as I use it up. This will keep your kimchi fresher longer.

Korean Red Pepper Powder and the Korean Radish can be difficult to find at your neighborhood grocery store, But are easily found at an Asian grocery store. The red pepper powder can also be ordered online and you can leave out the radish or substitute – long Japanese radish (daikon) for the Korean.

I always put a post-it on the container to remind me when I made that batch of kimchi.

I usually make this kimchi as instructed with cut up napa cabbage but I did it differently this time so I don’t have a photo of the cut up version for this post.

I used 3 smaller cabbages and just cut them in half lengthwise leaving the core to hold the leaves together. This took 2 ½ hours to brine and a little more effort having to smear the seasoning between each leaf. This process kept the kimchi crispier. I would do this again but would not advise it to others until they made the cut up version a few times.

Kimchi seems to have a lot of moving parts, but it’s really quite simple.

1.   Make the brine

2.   Cut the napa cabbage and soak it in the brine.

3.   Cut the radish, salt it, drain it.

4.   Mix the seasoning together, set it on the side.

5.   Rinse the salted napa cabbage 3 times, drain.

6.   Mix napa cabbage, radish, green onion and seasoning together.

7.   Place in an air tight container and let sit on your kitchen counter for a day or two.

8.   Then place it in the fridge.

Easy Kimchi (Mak Kimchi)

Large Bowl or Container

Large colander

Rubber gloves

Air tight containers to hold about 1 – 1 ½ gallons

Ingredients List

***(for shopping and organizing) Recipe and Instructions below

2        med   napa cabbage (about 8 pounds)

1 ¼    cups  coarse sea salt or kosher (plus 1 Tbsp. for radish)

6        cups  water

1        med   Korean radish (about 1 ½ pounds)

5-7              green onions, (about 1 bunch)

Ingredients for Seasoning

1        cup    Korean red chili pepper flakes (gochugaru), coarse

¼       cup    fish sauce

¼       cup    garlic, minced (about 12 cloves)

2        tsp.    ginger, minced

1        Tbs.   sugar

1        cup    water

Let’s start making kimchi!!!

Prepare each step in the order that it’s listed;

Salt Water (brine for cabbage)

1 ¼    cups  kosher or sea salt (coarse salt)

6        cups  water (hot tap)

Dissolve salt in water and set aside.

Napa Cabbage

2        med. napa cabbage (about 8 pounds)

Cut the cabbage heads into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sized pieces (about 1 ½ inches).

Place the cabbage pieces into a large bowl and pour the salt water over the cabbage. Toss well to wet the cabbage pieces evenly with the salt water turning the cabbage pieces over occasionally. Let stand until the white parts are bendable (about 2 hours).

Rinse the salted cabbage 3 times and drain (just a few minutes) in a colander to remove excess water.

Korean Radish

1        med   Korean Radish, (about 1 ½ pounds)

1        Tbsp. Kosher salt

Cut radish into bite size pieces (about ¼ inch thick and into 1 ½ inch pieces)

Sprinkle with 1 Tbsp. salt. Toss well, Let sit for 30 minutes. Drain, Do NOT wash.

Green Onions

5-7              green onions, (about 1 bunch)

Cut into 1 inch lengths or rough chopped

Seasoning

1        cup    Korean red chili pepper flakes (gochugaru), coarse

¼       cup    fish sauce

¼       cup    garlic, minced (about 12 cloves)

2        tsp.    ginger, minced

1        Tbs.   sugar

1        cup    water

Mix seasoning ingredients together. Set Aside.

When the cabbage has been salted, rinsed and drained. Put it back in the large bowl and add radish, green onions and seasoning to the salted cabbage. Use kitchen gloves to mix everything well until the cabbage pieces are well coated.

Place the kimchi in airtight containers or jars.

Rinse and swirl  ½ cup of water in the bowl that the kimchi was mixed in, then pour it over the kimchi.

Leave the kimchi out at room temperature for a day or two. Then refrigerate.

The kimchi will take about 1-2 weeks to ripen (depending on the temperature of your kitchen and fridge.