Freshly Made Kimchi (Mak-kimchi)
Easy & Delicious Mak-kimchi Recipe: Perfect Even When Made Fresh!
Have you ever felt confused by the increasing number of kimchi recipes that use various processed ingredients? Today, we’re introducing ‘Mak-kimchi,’ a kimchi that delivers deep flavor with fresh, simple ingredients, eliminating those worries. Mak-kimchi is a delightful treat that whets the appetite when you’re tired of winter kimchi, featuring the charm of being mixed and eaten simply after cutting the cabbage. Sliced into bite-sized pieces for a crispy texture, Mak-kimchi boasts a sophisticated freshness that is both vibrant and delicious. Let’s get started on how to make three jars!
Salting the Cabbage
- 3 Napa Cabbages
- 5-6 handfuls of coarse sea salt (approx. 500-600g)
Mak-kimchi Seasoning
- 1 Onion (medium size)
- 15 Tbsp Gochugaru (Korean chili powder)
- 8 Tbsp Fish Sauce
- 3 Tbsp Saeujeot (fermented shrimp), finely minced
- 1/2 bowl cooked rice (approx. 50g)
- 20 cloves Garlic, minced (approx. 50g)
- 4 Tbsp Plum Extract (Maesilcheong)
- 1 thumb-sized piece of Ginger
- 1/2 Apple, peeled and cored
- 1 pack Pear Juice (store-bought)
- 3 stalks Green Onions (white parts mainly)
- 1 Carrot (small)
- 2 Green Chilies
- 2 Red Chilies
- 5 Tbsp Sugar (for final seasoning adjustment)
- 1 Onion (medium size)
- 15 Tbsp Gochugaru (Korean chili powder)
- 8 Tbsp Fish Sauce
- 3 Tbsp Saeujeot (fermented shrimp), finely minced
- 1/2 bowl cooked rice (approx. 50g)
- 20 cloves Garlic, minced (approx. 50g)
- 4 Tbsp Plum Extract (Maesilcheong)
- 1 thumb-sized piece of Ginger
- 1/2 Apple, peeled and cored
- 1 pack Pear Juice (store-bought)
- 3 stalks Green Onions (white parts mainly)
- 1 Carrot (small)
- 2 Green Chilies
- 2 Red Chilies
- 5 Tbsp Sugar (for final seasoning adjustment)
Cooking Instructions
Step 1
1. Prepare and Salt the Cabbage: First, remove the outer leaves of the Napa cabbage, trim the base, and cut into large, bite-sized pieces (about 4-5cm). Place the cut cabbage in a large bowl, sprinkle evenly with 5-6 handfuls of coarse sea salt, and add 3 cups (approx. 600ml) of water. Mix well and let it salt for 2-3 hours. Cabbages in winter can be tougher, so they might need more time. Flip the cabbage occasionally to ensure it salts evenly. (If it’s summer, 1-2 hours should suffice.)
Step 2
2. Make the Mak-kimchi Seasoning: In a blender, combine 1 onion, 15 Tbsp gochugaru, 8 Tbsp fish sauce, 3 Tbsp finely minced saeujeot, 1/2 bowl of cooked rice, 20 minced garlic cloves, 4 Tbsp plum extract, 1 piece of ginger, 1/2 peeled and cored apple, and 1 pack of pear juice. Blend until smooth. Adjust the amount of fish sauce based on its saltiness to avoid making the seasoning too salty.
Step 3
3. Drain the Cabbage: Once the cabbage is salted, drain it thoroughly in a colander for at least 1-2 hours. If it’s not too salty, you can use it directly without rinsing. Draining the water well prevents the kimchi from becoming soggy and helps maintain its crispiness.
Step 4
4. Prepare Vegetables and Mix: Slice the green onions diagonally, focusing on the white parts. Julienne the carrot thinly. Slice the green and red chilies diagonally and remove the seeds. Add all the prepared vegetables and the seasoning mixture to the drained cabbage. Mix thoroughly until everything is well combined. Finally, add 5 Tbsp of sugar to balance the flavors and mix lightly. Your delicious Mak-kimchi, perfect even when freshly made, is complete! It’s great to eat right away, or you can let it ferment for a day for a deeper flavor.
