Easy Kimchi Recipe (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.
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.
