Kimchi is the ultimate Korean side dish! And, now you can make it and add it to your meals too! This recipe is my moms, handed it down from her mom. I hope you enjoy it as much as we do!
Mak Kimchi
Ingredients:
1 head of napa cabbage
1-gallon warm water
½ cup kosher salt
1 cup water
2 tablespoons flour
1 ½ cup radish, cut into matchstick
3-4 scallions, chopped
2-inch ginger, grated
6-7 garlic cloves, minced
½ Asian pear, grated
½ tablespoon sugar
½ cup fish sauce
1 ¼ cup Korean chili flakes
Instructions:
Cut end of cabbage and make a cut in the bottom part of cabbage. Tear cabbage into two. Make another cut on the bottom part of each half and tear in half. You will have four pieces.
Cut each section into large chunks and place in large bowl.
In separate large bowl or pot, mix 1 gallon of warm water and salt until salt dissolves. Pour salt water into large bowl of cut cabbage. Submerge cabbage in water. Let cabbage sit in water for 3 to 4 hours.
You’ll know it’s ready when the thicker part of the cabbage bends easily. When ready, rinse the cabbage a few times. It should taste slightly salty.
To make the paste, mix flour with boiling water. Mix well until you get a paste consistency. Set aside and let cool.
To make the kimchi filling, mix: radish, scallions, garlic, ginger, pear, Korean chili flakes, fish sauce, sugar, and paste. Mix well until well blended.
Pour the filling into bowl with salted cabbage. Gently fold in the ingredients until well coated.
Fill glass container(s) with kimchi. Leave a little room on top for the fermentation process.
Let the kimchi ferment in the refrigerator for one week. The longer you let it ferment the sourer and more intense in flavor will become.
Enjoy!