adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Quick Kimchi (Mak Gimchi)
0 Likes
Prep Time:
150 minutes
Total Time:
150 minutes
Kimchi: Easy homemade fermented Korean vegetables, perfect for adding spicy, salty, sour flavors to any dish. Ideal for preserving fall harvest and enjoying throughout winter.
Ingredients:
  • 1 (4 pounds) Napa cabbage, cut into 1 to 1 1/2 inch pieces
  • 1/4 cup coarse sea salt
  • 1 (1 pound) Mu or Daikon radish, shredded (about 1 cup)
  • 4 scallions, cut into 2-inch lengths
  • 1/2 cup Korean chili powder (gochu galu)
  • 6 to 8 cloves garlic (1/4 cup), minced
  • 1 tablespoon ginger, minced or grated
  • 1 tablespoon sugar
  • 3 tablespoons fish sauce
Instructions:
  • Season the cabbage with salt in a large bowl. Mix well and cover with water (approximately 3 cups). Let it rest for 2 hours, stirring occasionally until the cabbage softens and the salt is evenly distributed.
  • Save some cabbage water, and set aside 1 cup of the salt water. Drain the rest of the water from the cabbage and rinse well with cold water. Return cabbage to the large bowl.
  • In a separate large mixing bowl, mix together the radish, scallions, garlic, ginger, chili powder, sugar, and fish sauce using your hands until fully combined.
  • Massage the seasoned vegetable mixture into the salted cabbage until thoroughly combined and all cabbage is coated evenly.
  • Fill 2 quart-sized glass jars with the cabbage mixture, firmly pressing down to remove air bubbles and ensure a tight pack. Add enough reserved salty water to cover the cabbage, leaving an inch of headspace for expansion.
  • Choose your preferred flavor intensity: Refrigerate the kimchi immediately for a milder taste or leave it on the counter with lids slightly ajar in a cool, dark place for up to two days for a stronger flavor. Refrigerate once two days have passed or the jar is opened.
  • Serve this delicious dish alongside any Korean meal, whether with rice or a crisp salad.

Similar Recipes