A condensed version of Maangchi’s Mak-kimchi, or easy kimchi. The original recipe calls for 10 pounds of cabbage, I usually make much less, so quantities are 25% of the original. It also calls for salty squid, which I’ve omitted since I haven’t had a chance to try. I also subbed in daikon for the leeks.
- 2 ½ lb napa cabbage
- ¼ cup kosher salt
- ¾ cup water
- 2 tbsp sweet rice flour/chapssal garu (I’ve used normal rice flour with success)
- 1 tbsp sugar
- ¼ cup fish sauch
- ⅔ cup gochugaru hot pepper flakes
- ¼ cup garlic, crushed
- 2 tsp ginger, minced
- ¼ cup onion, minced
- 2-3 scallions/green onions, julienned
- ½ cup daikon, chopped
- ½ cup radish, chopped
- ½ cup carrot, julienned
- Trim any discolored leaves from cabbage, chop into quarters lengthwise and remove cores. Chop into bite-size pieces.
- Soak cabbage in cold water in a large bowl, sprinkle salt.
- Every 30 minutes, turn the cabbage over to salt evenly. Brine for 90 minutes.
- Mix ¾ cup water and rice flour well in a pot.
- Bring to a boil.
- Keep stirring until bubbles form, around 5 minutes.
- Stir in sugar.
- Keep stirring and cooking for a few more minutes until it’s translucent.
- Let cool.
- Use a food processor for the garlic, ginger, and onion.
- Place cold porridge in large bowl.
- Add fish sauce, gochugaru, garlic, ginger, and onion.
- Add scallions, daikon, radish, and carrot.
- Mix well.
- Add cabbage to bowl and mix well. Maangchi suggests mixing by hand (maybe use gloves).
- Transfer to airtight sealed glass jars or plastic container.
- You can keep the bulk in the fridge, and keep small amounts at room temperature so they ferment faster.