How to make Easy Kimchi (Mak Kimchi)
“Easy Kimchi recipe mainly consist of napa cabbage – soaked in a salty brine, rice paste and Kimchi paste then fermented to create a healthy side dish.”
If you’re a fan of Koreanovelas, you’ve probably seen or heard Kimchi. A side dish that Korean loves and perhaps other Pinoy started to love as well. This recipe will surely share at your meal table once you start to reap its benefit. It’s spicy, sour, and tasty; all flavors in one, plus it’s good for your gut.
This easy kimchi is also known as Mak kimchi is an easy version of preparing this dish. This healthy dish can be eaten alone or with rice. It can also be included in other traditional dishes, such as porridges, soups, and rice cakes. There are other dishes that are derived from kimchi like kimchi stew, kimchi pancake, kimchi soup, and kimchi fried rice.
What is Kimchi
Kimchi is a traditional Korean side dish made with fermented vegetables. And it is almost served along with other side dishes in Korean family meals and restaurants. It is consist of vegetables such as napa cabbage and Korean radish mixed with various seasoning that includes red chili pepper flakes (gochugaru), spring onions, garlic, ginger and sometimes jeotgal (salted seafood). Its taste is a combination of spicy, sour, sweet, and umami, which can differ depending on the ingredients used.
This dish is made by lacto-fermentation, a process of preserving vegetables. Traditionally, it was being fermented by storing in large earthenware pots made from terra cotta and buried in the ground to moderate the temperature. These days, they are normally fermented in refrigerators.
Health benefits of kimchi
Aside from its unique flavor and texture, kimchi is also noted for its health benefits. There is rising evidence that fermented foods such as this may improve intestinal health that supports the immune system and anti-inflammatory responses. Additionally, it can also increase the levels of good bacteria in the gut and may help improve symptoms such as constipation and diarrhea. Making this a good food choice for people with digestive issues.
How fermentation works
In the first phase, the cabbage (and carrots, as the case of this recipe) are cut into smaller and uniform pieces to increase the surface area. Then it is soaked in a salty brine that kills off harmful bacteria. In the second stage, the remaining Lactobacillus bacteria (the good folks!) convert sugars into lactic acid, which preserves the vegetables and gives them that wonderful, tangy flavor.
What are the ingredients of kimchi
There are many variations of making this dish which can give a different taste. Some include sugar and some avoid it. There are also other people that include carrots (like me), and some used seafood for umami flavor.
This might be confusing but the good thing is that you and your family can make your own kimchi at home. If you are a vegetarian, you can omit some ingredients and substitute for other ingredients. Rely on your own sense of taste. Just a caution though on using garlic and ginger: too much garlic can make it bitter, and too much ginger can make it sticky. So watch out for that. As for the gochugaru or red chili pepper flakes, you can adjust the amount to your spice tolerance. It can also be mild or very spicy, depends on your preference.
How long will it last
You can start eating your kimchi after making it or you can ferment it. To ferment it, put it in an air-tight non-reactive glass jar or container. Leave some space on top as it tends to rise due to the buildup of gases. Also, the jar should not be sealed tightly and should be checked daily or after 2 days to release the gas. Let it sit for 24 to 48 hours at room temperature. After 1-2 days you can then transfer it to the refrigerator.
Your kimchi will continue to age in your refrigerator and it needs about two weeks in the fridge to fully develop its flavors. It will be delicious for a couple of months when the healthy bacteria count is at its peak. It will last much longer than that and will get very sour as it aged. But no need to worry as sour kimchi can be used in many delicious dishes!
Try this easy kimchi recipe for a healthy gut!
If you’ve tried this recipe, please rate it and tell me how you liked it in the comments section below; I love hearing from you! Happy tummy!
Easy Kimchi Recipe (Mak Kimchi)
Equipment
- Sauce/ cooking pan & whisk
- Large bowl
- Mixing bowl & rubber spatula
- Measuring cups and spoons
- Strainer
- Mason/ glass jar with lid and spoon
Ingredients
Cabbage:
- 1 Napa cabbage, cut into serving sizes
- 2 large carrot, julienned
- ¾ cup salt
- water
Rice paste:
- 1 cup water
- 2 tablespoons glutinous rice flour
- 1 tablespoon sugar
Kimchi paste:
- 1 medium onion, grated
- 5 cloves garlic, grated
- 1 tablespoon ginger, grated
- ½ medium Asian pear, grated
- 2 stalks green onions
- 3 tablespoons fish sauce
- ½ cup Korean red chili pepper flakes (gochugaru)
- 1 small radish, julienned
Instructions
Prepare the Cabbage:
- Wash the napa cabbage thoroughly and cut lengthwise into 4, removing the core and then into bite-size pieces.
- Place the napa cabbage and carrots in a large bowl or container and sprinkle with salt. Then pour water, making sure that all napa cabbage and carrots are completely submerged in the brine. Let it soak for at least 1 and 1/2 hours, turning every 30 minutes. Then drain and rinse thoroughly.
Prepare the rice paste:
- In a saucepan, combine water and glutinous rice flour and mix it well preventing lumps to form. Bring to a boil over medium heat and continue to cook while stirring constantly until it becomes thick and translucent, about 3-5 minutes. Turn off the heat and add the sugar. Mix until well blended. Set aside to cool down.
Prepare the Kimchi paste:
- In a mixing bowl, combine onion, garlic, ginger, asian pear and green onions. Then add the cooled down rice paste, fish sauce and gochugaru. Mix until well incorporated. Then combine the radish and stir well to combine.
Prepare the kimchi:
- In a large mixing bowl, place the drained vegetables. Pour the kimchi paste and massage all over the vegetables. Make sure to cover all the vegetables.
- You can serve your kimchi after making it or you can ferment it.
- To ferment it, put the kimchi in an air-tight non-reactive glass jar or container. Leave some space on top as it tends to rise due to the build up of gases. Also the jars should not be sealed tightly and should be checked daily or after 2 days to release the gas. Let it sit for 24 to 48 hours at room temperature. After 1-2 days you can then transfer your kimchi to the refrigerator.
- Serve as side dish on you meal.
Video
If you make something with Happy Tummy Recipes, please share it with me, and don’t forget to rate and comment on this recipe below!
For more recipe inspiration, please subscribe to our recipe newsletter and follow me on Pinterest, Facebook, Tumblr, and YouTube!
This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. For more information, read my disclosure policy.
