Mak Kimchi
Homemade kimchi involves salting cabbage and preparing a flavorful paste, perfect for beginners looking to customize their first batch.
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Instructions
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Combine 1 cup Korean coarse sea salt with 10 cups water in a large 1.5-gallon container until dissolved.
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Add 5 pounds chopped Napa cabbage (1.5-inch pieces) to the salt water, ensuring all cabbage is submerged with a bowl and heavy objects, then let sit for 2 hours.
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While the cabbage salts, prepare the paste: In a separate large bowl, mix 1 cup gochugaru, 1/2 cup fish sauce, 1/2 cup grated Asian pear or apple, 2 tablespoons minced garlic, and 1 teaspoon grated fresh ginger until a thick paste forms.
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Fold in 1/2 cup thinly sliced green onion, 1/2 cup julienned daikon radish, and 1/2 cup sliced garlic chives (if using); cover and set aside, stirring occasionally.
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After 2 hours, drain and triple-rinse the cabbage under water, gently squeezing out excess liquid, then place in a strainer.
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Remove and reserve half of the kimchi paste. Add the rinsed cabbage to the remaining paste in the bowl, mixing thoroughly with gloved hands.
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Taste the kimchi, then gradually mix in more of the reserved paste until it reaches your desired spice and salt level.
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Transfer the kimchi to a lidded 1/2-gallon container or jar, leaving 1-inch headspace; loosely cover to allow gas escape, placing it on a plate for leaks.
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Cover the kimchi directly with plastic wrap, pressing to remove air. Ferment on the counter for 1-2 days (summer) or up to 3 days (winter), checking daily for a vinegary scent and 'burping' it.
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Store in the refrigerator for 2 weeks for slow fermentation, then consume within 3 months.