Easy Kimchi Or Mak Kimchi 막김치 Recipes

EASY KIMCHI OR MAK KIMCHI (막김치)

Steps:

• Cut cabbage in half.
• In a bowl or pot large enough to hold the cabbages, mix 9 cups (240 ml x 9 = 2160 ml) lukewarm water and 1 1/2 cups of sea salt. Stir until salt is dissolved.

MAK KIMCHI (EASY KIMCHI)

Steps:

• Cut the cabbage heads into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes (about 1.5-inches).
• Place the cabbage pieces in a large bowl(s). In a smaller bowl, dissolve 1-1/4 cups of salt in 6 cups of water. Pour over the cabbage. Toss well to wet the cabbage pieces evenly with the salt water. Let stand until the white parts are bendable, about 2 hours, turning the cabbage pieces over occasionally.
• Cut the radish into bite sizes (about 1.5-inch square, about 1/4-inch thick). Sprinkle with a tablespoon of salt. Toss well. Let it sit for about 30 minutes. Drain. Do not wash.
• Mix the chili pepper flakes with the remaining seasoning ingredients along with 1 cup of water.
• Rinse the salted cabbage three times and drain to remove excess water.
• In a large bowl, add the radish, scallions and seasoning to the salted cabbage. Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the seasoning mix. Place the kimchi in an airtight container(s) or a jar(s).
• Rinse the bowl with 1/2 cup of water by swirling around, and pour over the kimchi. Press it down to remove air pockets.
• Leave the kimchi out at room temperature for half a day to a day, depending on how quickly you want your kimchi to ferment. Then, refrigerate.