해먹으리(Hemogry) - How to make Easy Kimchi (mak-kimchi)

napa cabbage10lbs

hot pepper flakes (gochugaru)2.5cups

fish sauce1cup

coarse sea salt1cup

onion1cup

cold waterappropriate amount

carrot0.25cup

water3cups

sugar0.25cup

fresh squid300grams

green onions10stalks

sweet rice flour0.5cup

garlic1cup

large leek1piece

radish2cups

ginger2tbs

salt3tbs

✍️ Notes

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1. Preparing the Cabbage

2. Making the Porridge

3. Creating the Kimchi Paste

4. Preparing the Vegetables

5. Washing and Draining the Cabbage

6. Mixing and Storing the Kimchi

✍️ Notes

Notes are saved automatically

How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

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How to make Easy Kimchi (mak-kimchi)

How to make Easy Kimchi (mak-kimchi)

🥕 Ingredients

✍️ Notes

🍳 Steps

1. Preparing the Cabbage

Cut 10 pounds of napa cabbage lengthwise into quarters, then chop into bite-sized pieces.

In a very large bowl, soak the chopped cabbage in cold water, then drain and add 1 cup of salt.

Mix the cabbage and salt gently. Let it sit for 1.5 hours, turning it over every 30 minutes to salt evenly.

2. Making the Porridge

In a pot, combine water and sweet rice flour. Cook over medium heat, stirring constantly for about 5 minutes until it thickens.

Once the porridge starts bubbling, add sugar and cook for another minute until it becomes translucent. Let it cool down completely.

3. Creating the Kimchi Paste

In a food processor, combine garlic, ginger, onion, and fish sauce. Blend for about 1 minute until smooth.

Pour the blended mixture into a large mixing bowl, add the cooled porridge, and 2.5 cups of hot pepper flakes. Mix well.

Optionally, add salted squid. To prepare, salt fresh squid for a week, then rinse thoroughly, chop, and add to the paste.

4. Preparing the Vegetables

Thinly slice leek, chop green onions, and julienne carrot and radish.

Add the prepared vegetables to the kimchi paste and mix everything together.

5. Washing and Draining the Cabbage

After 1.5 hours, wash the salted cabbage in cold water 3 times to remove excess salt.

Drain the washed cabbage thoroughly in a colander.

6. Mixing and Storing the Kimchi

In a very large, dry bowl, combine the drained cabbage with the kimchi paste.

Wearing gloves, mix everything gently but thoroughly until the cabbage is evenly coated with the paste.

Transfer the finished kimchi into a large airtight container for storage.

For faster fermentation, place a small amount in a separate container and leave it at room temperature for a day or two before refrigerating. The rest can be refrigerated immediately.

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