Mak Kimchi (Korean Hot Cabbage Kimchi)

    2 days 3 hours 30 mins

    This is a basic and common kimchi. Depending on how hot it is in your climate, the fermentation may take one to two days.

    Ann Lee

    Washington, United States
    2 people made this

    Serves: 10 

    • 1.5 kilograms (about 4 lbs) medium size Napa cabbage
    • 4 tablespoons salt
    • 2 cups (500ml) water
    • 4 tablespoons fish sauce
    • 4 tablespoons Korean red pepper powder
    • 1 tablespoon crushed garlic
    • 1 teaspoons minced ginger
    • 1 bundle (120g) chives, cut 5 cm (2 inches) long

    Prep:3hr30min  ›  Extra time:2days preserving  ›  Ready in:2days3hr30min 

    1. Cut the Napa cabbage into 2 inch long slices. Rinse the cabbage with cold water. Placed the cabbage leaves in a large bowl and liberally sprinkle salt over the cabbage leaves and add enough water to just cover. Set the bowl aside for about 3 hours. Wash the salted cabbage 2-3 times in cold water and drain in a colander for about 20 minutes. In a large mixing bowl combine the fish sauce, red pepper powder, garlic and ginger and mix well. Seat aside about 10 minutes.
    2. Put the cabbage leaves into the large mixing bowl with the seasonings and mix gently until the seasoning covers the cabbage leaves. Add the chives and mix well one more time. Put the cabbage into a 2 litre (1/2 gallon) jar. For the best taste, leave the jar at room temperature for 1 day during the summer/ hot weather (27-38 celsius), or 2 days during the winter weather (15-26 celsius) to ferment. Keep in the refrigerator.

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    I was craving some kimchi here in BKK, but couldn't find any premade, so I made this recipe. It was very simple and took a day to ferment (it's about 36degreesC here). I had to substitute prik bon (Thai chillies flakes) and fish sauce, but it turned out great. I can't wait to make kimchi fried rice!  -  24 Feb 2010