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


Brine Cabbage

  1. Trim any discolored leaves from cabbage, chop into quarters lengthwise and remove cores. Chop into bite-size pieces.
  2. Soak cabbage in cold water in a large bowl, sprinkle salt.
  3. Every 30 minutes, turn the cabbage over to salt evenly. Brine for 90 minutes.

Rice Porridge

  1. Mix ¾ cup water and rice flour well in a pot.
  2. Bring to a boil.
  3. Keep stirring until bubbles form, around 5 minutes.
  4. Stir in sugar.
  5. Keep stirring and cooking for a few more minutes until it’s translucent.
  6. Let cool.

Kimchi Paste

  1. Use a food processor for the garlic, ginger, and onion.
  2. Place cold porridge in large bowl.
  3. Add fish sauce, gochugaru, garlic, ginger, and onion.
  4. Add scallions, daikon, radish, and carrot.
  5. Mix well.


  1. Add cabbage to bowl and mix well. Maangchi suggests mixing by hand (maybe use gloves).
  2. Transfer to airtight sealed glass jars or plastic container.
  3. You can keep the bulk in the fridge, and keep small amounts at room temperature so they ferment faster.