Mak Kimchi

By • January 9, 2013 15 Comments

173 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: In this recipe for Mak Kimchi, “Mak” which means simple, common or everyday in Korean, features a quick dry salt brine that calls for just enough salt to initiate fermentation and season the vegetables. A light rinse ensures that a balance of sweetness and salinity of the cabbage is achieved. Within three days of fermentation, you’ll have a homemade batch of crunchy, spicy and tangy kimchi whose flavors will develop in complexity as it continues to age. Lauryn Chun

Makes 1 jar

  • 1 head (1.5 to 2 pounds) napa cabbage or green cabbage, cut into 2-by-1-inch pieces
  • 2 tablespoons Kosher salt
  • 2 teaspoons minced garlic
  • 1 teaspoon peeled, finely grated fresh ginger
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 3 tablespoons Korean chile pepper flakes (gochugaru)
  • 4 green onions, green parts only, cut into 2-inch pieces
  • 1/4 cup yellow onion, thinly sliced
  1. In a large bowl, combine the cabbage with the salt and set aside for about 50 minutes. Drain the liquid and very lightly rinse the cabbage just enough to remove any traces of salt. Drain the cabbage completely in a colander for about 10-15 minutes.
  2. Mix garlic, ginger, fish sauce, and sugar until a paste forms. Mix in the chile pepper flakes and let the paste combine for 15 minutes.
  3. In a large bowl, mix together the green onions, yellow onions, the seasoning paste, and the cabbage until combined thoroughly making sure the seasoning paste is distributed evenly. Pack the mixture tightly into a quart size glass container pressing down as you fill the container. Add 1/4 cup water to the mixing bowl, and swirl the water around to collect the remaining seasoning paste. Add the water to the container, cover tightly, and set aside for 3 days at room temperature. The cabbage will expand as it ferments, so be sure to place the jar on a plate or in a bowl to catch the overflow. Refrigerate and consume within 6 months to a year. Tip: You can check the fermentation by opening the lid; you should see some bubbling juices and taste the tanginess of the freshly pickled cabbage. It will keep fermenting slowly in the jar for up to 6 months. The flavor will evolve and change with time—and a steady cold temperature will ensure an even, slow fermentation.

More Great Recipes: Cabbage|Fish

💬 View Comments ()