Mak Kimchi (Quick Cabbage Kimchi)
 
Prep time
Total time
 
Mak Kimchi (Quick Cabbage Kimchi) Recipe Type : Appetiser Cuisine: Korean
Recipe type: Appetiser
Cuisine: Korean
Ingredients
  • 1 head (1 kg) medium sized Napa Cabbage (Chinese Cabbage)
  • 3 cups (750ml) Filtered Water
  • 1 cup Coarse Sea Salt
  • 4 stalks Spring Onion - cut into strips
  • 1 medium Carrot - cut into thin strips
Kimchi paste
Instructions
  1. Cut cabbage into quarters, remove the core and cut into 6cm pieces.
  2. Place cabbage in a large non-reactive bowl, and sprinkle with salt. Toss using your hands and add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar. After 1 hour, use your hand to turn the cabbage and let it soak another hour until the cabbages are well wilted.
  3. Once the cabbage are wilted (after 2 hours), rinse the cabbage under cold water 3 times, drain in a colander and lightly squeeze out the water from the cabbage.
  4. Place the paste ingredients in a food processor and puree until completely smooth.
  5. Place rinsed cabbage, carrots, spring onion, and the paste into a big bowl. Wear gloves and toss the mixture well using your hands. Taste your kimchi and adjust seasoning by adding more salt. It should taste a little saltier that you would hope for.
  6. Transfer your kimchi into the glass jar. Try to pack it tightly by pressing down as you are transferring it to the container. Leave about 5 cm space at the top of the jar. If you do not leave some room, kimchi liquid will bubble over and make a mess as it ferments.
  7. Place jar in cool place, let it ferment at room temperature of 20C for 2 days, depending on the room temperature and preference. When you see bubbles inside the jar, the fermentation is complete. Use a wooden spoon to press down the veggies, and there should be bubbles coming from the brine. Then the fermentation is complete. It should smell and taste sour. Taste a little at this point. When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week. Consume within the next 1-2 month.
  8. Serve chilled by itself as side dish or use them in dishes.
Notes
You can also use only whole cabbage and exclude spring onion and carrot
Recipe by at https://justasdelish.com/blog/mak-kimchi-quick-cabbage-kimchi/