Instant Korean Mak Kimchi
Korean Mak Kimchi is the version of kimchi that is easier and faster to make, and takes less time to ferment. Simply follow the steps below and you’ll soon have this popular Korean side dish and snack as part of your pantry repertoire.
Servings: 10 servings
Calories: 21kcal
Ingredients
- 3 lbs napa cabbage chopped into 1-2 inch size sections
- 2 tbsp fish sauce as a substitute, use a teaspoon of sea salt
- 1/3 cup sea salt
- 6 cups water
- 1/2 cup Korean red chili flakes (do not use other types of red chili flakes)
- 1/2 red nion
- t tbsp brown sugar
- 1 ounce piece of ginger
- 1/2 head garlic
Instructions
- Quarter the heads of the napa cabbage and slice into 1-2 inch size sections.
- In a bowl, dissolve the salt in water and place the sliced napa cabbage in it. Allow to stand for at least 2 hours until the cabbage is wilted but still crunchy. Wash in cold water twice and drain.
- Now, for the kimchi paste, simply process the red chili flakes, garlic, onion, sugar, fish sauce, and ginger in a food processor or blender with a bit of water to make a paste.
- You may need anywhere from 1 to 3 tablespoons of water so add gradually until you have a paste.
- Toss the drained cabbage leaves in the red paste, making sure everything is well covered.
- Place in glass jars or canning jars with the lid not fully closed and allow to ferment in room temperature for a few hours.
- This recipe can be eaten on the same day, hence it’s the instant version of mak kimchi. To make it taste better, allow to sit out in room temperature for at least 3 days until it gets slightly sour. Refrigerate afterwards opening the jar every once in a while to allow air to circulate. Best at about a week!
- Enjoy with ramen or make kimchi fried rice.
