Get ready to transform your culinary skills with this ultimate Korean Mak Kimchi recipe that will tantalize your taste buds and impress everyone at your dining table! Unlike complicated traditional kimchi recipes, this casual version brings authentic Korean flavors right to your home kitchen with minimal effort and maximum deliciousness. Prepare to embark on a mouthwatering journey that will make you feel like a true Korean cuisine master, no professional cooking experience required!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 medium napa cabbage
- 1/4 cup sea salt
- 1 tablespoon grated ginger
- 2 tablespoons fish sauce
- 2 tablespoons Korean red pepper flakes (gochugaru)
- 1 tablespoon sugar
- 4 green onions, chopped
Instructions
- Prepare the napa cabbage by removing any damaged outer leaves. Cut the cabbage lengthwise into quarters, then chop each quarter into 2-inch pieces.
- In a large bowl, sprinkle sea salt evenly over the cabbage pieces. Gently massage the salt into the cabbage, ensuring each piece is coated. Let it sit at room temperature for 1-2 hours, turning occasionally to ensure even salting.
- After salting, rinse the cabbage thoroughly under cold water 2-3 times to remove excess salt. Drain well in a colander and gently pat dry with clean kitchen towels.
- In a separate mixing bowl, combine grated ginger, fish sauce, Korean red pepper flakes (gochugaru), and sugar. Mix well to create a uniform seasoning paste.
- Add chopped green onions to the seasoning paste and mix thoroughly.
- Wear food-safe gloves and gently mix the seasoning paste into the prepared cabbage pieces, ensuring each piece is evenly coated with the spicy mixture.
- Transfer the kimchi to clean glass jars or containers, pressing down to remove air pockets. Leave about an inch of space at the top for fermentation.
- Cover loosely and let the kimchi ferment at room temperature for 1-2 days. Then refrigerate to slow down fermentation.
- The kimchi will be ready to eat immediately but develops more complex flavors after 3-5 days of refrigeration. It can be stored in the refrigerator for up to 2 weeks.
Tips
- Salt Massage Technique: When salting the cabbage, be gentle but thorough. The massaging helps break down the cabbage's cellular structure, making it more receptive to absorbing flavors.
- Glove Up: Always wear food-safe gloves when mixing the seasoning to prevent staining your hands and to ensure hygienic preparation.
- Fermentation is Key: Room temperature fermentation develops those complex, tangy flavors. The longer you let it sit (within 1-2 days), the more depth your kimchi will have.
- Freshness Matters: Use the freshest napa cabbage you can find for the best texture and flavor absorption.
- Customize Your Heat: Adjust the amount of Korean red pepper flakes (gochugaru) to match your spice tolerance. Start conservative and add more next time if you want extra kick!
- Storage Wisdom: While kimchi can last up to 2 weeks in the refrigerator, it continues to ferment and develop more intense flavors. Taste it at different stages to find your perfect flavor profile.
Nutrition Facts
Calories: 30kcal
Carbohydrates: 6g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 5mg
