Mak Kimchi (Easy Kimchi

• Produce

  • 1/4 cup Garlic
  • 2 tsp Ginger
  • 1 Korean radish
  • 2 Napa cabbages (about 8 pounds, medium size
  • 5 Scallions

• Baking & Spices

  • 1 cup Gochugaru
  • 1 5/16 cups Sea salt, coarse
  • 1 tbsp Sugar

• Liquids

  • 6 cups Water

• Tools & Equipment

  • 1 1/2 gal Airtight container(s or jar(s

• Other

  • large bowls (preferably at least 7 - 8 quarts
  • large colanders
  • kitchen gloves
  • 4 tablespoons myulchiaekjeot (fish sauce
  • 1/3 cup Saeujeot (salted shrimp, finely minced

Found on koreanbapsang.com

Description

Ingredients

• 2 medium size napa cabbages (about 8 pounds)
• 1-1/4 cups coarse sea salt (less if using finer salt)
• 6 cups water
• 1 Korean radish, mu (about 1-1/2 pounds)
• 1 tablespoon coarse sea salt
• 5 - 7 scallions, roughly chopped
• 1 cup gochugaru (Korean red chili pepper flakes)
• 1/3 cup saeujeot (salted shrimp), finely minced
• 4 tablespoons myulchiaekjeot (fish sauce)
• 1/4 cup minced garlic
• 2 teaspoons finely grated ginger
• 1 tablespoon sugar
• large bowls (preferably at least 7 - 8 quarts)
• large colanders
• kitchen gloves
• airtight container(s) or jar(s) - about 1-1/2 gallons

Directions

• Cut the cabbage heads into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes (about 1-1/2-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 1-1/2-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 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. 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.