Quick & Refreshing Mak-kimchi
Quick & Refreshing Mak-kimchi
Did You Know Mak-kimchi is Even Tastier in Summer? A Simple Recipe!
Highly recommended for beginners learning to make kimchi! This simple kimchi, seasoned only with salt, is perfect for revitalizing your appetite during hot summer days. Enjoy its crisp texture and clean, refreshing flavor.
Kimchi Ingredients- Napa cabbage 3kg
- Coarse sea salt for brining 150g
- Green onions 250g
- Radish 2kg
- Gochugaru (Korean chili flakes) 2-3 Tbsp (generous)
- Minced garlic 2 Tbsp (generous)
- Ginger syrup 1 Tbsp
- Salt for seasoning 2 Tbsp (generous)
Cooking Instructions
Step 1
1. Prepare the Cabbage: Wash the napa cabbage thoroughly and cut it into bite-sized pieces, about 4-5 cm. You can cut the tougher root ends a bit smaller.
Step 2
2. Brine the Cabbage: Sprinkle the coarse sea salt (150g) evenly over the cut cabbage and let it brine for about 20 minutes. Gently toss the cabbage halfway through to ensure even brining. Using coarse sea salt will help the flavors penetrate well and contribute to a refreshing taste.
Step 3
3. Prepare Green Onions and Radish: Cut the green onions to the same size as the cabbage pieces. Peel the radish and slice it thinly, called ‘nabak-sseolgi’. Avoid slicing it too thick, as this helps the seasoning to penetrate well and maintains a crisp texture.
Step 4
4. Slice the Radish: Wash the radish, peel it, and slice it thinly (about 2-3mm thick) into half-moon or rectangular shapes. This will add crunchiness and a refreshing element to your kimchi.
Step 5
5. Massage the Cabbage (Important): After 20 minutes, gently massage the brined cabbage with your hands. This process wilts the cabbage, removes any bitterness, and enhances its crispness. Be careful not to massage too vigorously, as this can impart a raw taste.
Step 6
6. Rinse and Drain the Cabbage: Rinse the massaged cabbage in cold water about twice to remove excess salt. Drain it thoroughly in a colander. Excess water can make the kimchi watery and less flavorful.
Step 7
7. Season the Radish: In a bowl, combine the drained radish with gochugaru (2-3 Tbsp) and mix well until the radish is evenly coated. Coating the radish first helps to develop a beautiful color and deeper flavor in the kimchi.
Step 8
8. Combine Cabbage and Seasonings: Add the drained cabbage to the seasoned radish. Add more gochugaru to your preference. You can adjust the amount of chili flakes based on your spice tolerance.
Step 9
9. Add Garlic and Ginger Syrup: Add the minced garlic (2 Tbsp) and ginger syrup (1 Tbsp) and mix everything together thoroughly. If you don’t have ginger syrup, you can use finely minced fresh ginger. The ginger’s aroma will enhance the kimchi’s overall flavor profile.
Step 10
10. Adjust Seasoning and Finish: Finally, season the kimchi with salt (2 Tbsp) to taste. Adjust the saltiness as needed. Your delicious mak-kimchi is ready! It tastes even better when chilled in the refrigerator.
