• Mak Kimchi

    Mak Kimchi (pronounced “mok”) is one of the many varieties of Korean kimchi and according to my mother-in-law, the easiest to make.  Once finished, you may enjoy it right from the container as a side dish, grilled, or added to other dishes such as kimchi chigae (a spicy Korean stew).

    What you need:

    • 1 big Napa cabbage, green and white leaves
    • 4 big green onions
    • Approximately 3/4 cup Gochugaru (red pepper powder)
    • 3 Tablespoons Gochujang red pepper paste (optional)
    • 2 heaping Tablespoons fish sauce (My MIL’s had a picture of kimchi on the bottle)
    • 5 HEAPING teaspoons salt plus more to sprinkle
    • 3 Tablespoons ginger, paste
    • 3 Tablespoons garlic, paste
    • 1/2 Korean radish
    • 1 tsp honey powder or sugar
    1. Quarter cabbage.  Cut into big pieces, approximately 2″ x 3″.

      Quartered cabbage

    2. Wash cabbage in cold water.
    3. Mix salt in a big bowl of water and allow it to dissolve.   Move a handful of cabbage to another large bowl.  Pour a portion of water over it, then sprinkle it with a large pinch of salt.  Repeat with handfuls of cabbage until all cabbage is in the large bowl and salt water is used.
    4. Allow the cabbage to sit in the salt water for approximately 20 to 30 minutes. Flip the cabbage in the bowl, then let it sit for another 20 to 30 minutes.  By the end of the hour, it should be not quite crisp, but not limp.  Just slightly limp.

      Cabbage sitting in salt bath

    5. While the cabbage sits, cut off roots from the green onions.  Cut them into 5 sections and slice into strips.  Peel radish, cut into thin slices, then into matchsticks.

      Korean radish cut into matchsticks

    6. Place the onion and radish into a separate bowl from the cabbage.  Evenly shake red pepper powder on top.  Add garlic and ginger pastes, optional pepper paste, fish sauce, and honey powder (or sugar).
    7. Wear a disposable glove (or a plastic bag) over your hand and mix the green onion/radish mixture very well.

      Green onion/radish mixture after mixing

    8. After 1 hour, taste the cabbage.  It should be just a little salty.  Rinse the cabbage quickly by draining out the salt water from the bowl, filling it with water, then draining it out again.
    9. With glove or bag on hand, place the green onion/radish mixture on top of the cabbage and mix very well.  Taste and add a little more honey powder, salt or fish sauce if necessary.

      Mixing it all together

    10. Pack kimchi tightly into jars/containers.  Add a little water and swish out the rest of the red pepper sauce from the bowl and pour into container.  Push down when placing in another layer of kimchi.  Cover opening with plastic wrap before screwing on lid.  Keep refrigerated. Kimchi can be eaten immediately.

      Mission accomplished! This kimchi is packed tight and ready for the fridge.

    Special Note:  When you want to enjoy your kimchi, be sure to use a clean utensil to remove it from the jar.  Never return uneaten portions back to the jar.  Keep leftovers refrigerated separately in a smaller container.  This will make sure you are not introducing any bacteria into your kimchi and it will last longer.


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4 Responsesso far.

  1. Vicki says:

    This looks so good. How long will this stay good for in the refridgerator? I know it probably will be eaten before it has a chance to go bad, but I was just curious. Thank you so much for this recipe. I am going to try this next week 🙂

    • Sarah says:

      Hooray! Glad you are happy with it. I asked them how long it is good for the day we made it and they both replied, “A long time.” And she made it so quickly and threw all the ingredients together so fast without measuring, so these are my rough measurements (although I think they’re pretty close)…you’ll have to fiddle with it until you get it to taste the way you like it. : ) Good luck! Let me know how it goes!

  2. […] of vegetable side dishes (the table is covered with tiny bowls) including the ever-present kimchi.  You will also find lettuce and delicious flavored green onions along with some brown bean paste. […]

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