A small batch, easy kimchi you'll want to make over and over! Mak Kimchi (막김치)

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt water

Soy sauce provides umami without fish.

Korean red pepper flakes

🥗Healthier: paprika

💰Cheaper: chili powder

Paprika offers color and mild spice.

Cut the Napa cabbage in half and then into 1.5-inch pieces, removing the stem part.

Prepare salt water by dissolving 1 cup of Korean sea salt in 4 cups of warm water.

Sprinkle the salt water over the cabbage pieces, ensuring even distribution.

Let the cabbage sit for about 2 hours, flipping it every 30 minutes.

Rinse the cabbage thoroughly three times under cold water and drain well.

In a bowl, combine 1/2 cup gochugaru, 3 tablespoons fish sauce, 2 tablespoons saeujeot, 3 tablespoons minced garlic, and 1 teaspoon minced ginger to make the seasoning mix.

If desired, blend 1/2 apple with 3 tablespoons cooked rice and 1/4 cup water to create a paste, then add to the seasoning mix.

Add the drained cabbage to the seasoning mix and toss to combine, adjusting spice level as desired.

Add scallions and lightly toss to incorporate.

Pack the kimchi into a Kimchi Tong container, pressing down to remove air pockets and leaving space at the top for expansion during fermentation.

Leave the kimchi at room temperature for about a day to kickstart fermentation, then refrigerate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary