Crispy and Delicious Napa Cabbage Kimchi (Mak Kimchi)
Easy Napa Cabbage Kimchi Recipe for Beginners: Fresh, Tangy, and Crunchy!
Who knew the napa cabbage kimchi I made for stew would turn out this delicious? If making whole head kimchi feels daunting, this pre-cut napa cabbage kimchi (Mak Kimchi) is your perfect solution! Its flavor deepens beautifully as it ferments, and you’ll find yourself finishing a whole jar in no time. Whether you enjoy it fresh or fermented, this spring kimchi recipe is a must-try. Let’s dive into making delicious Mak Kimchi! #NapaCabbageKimchi #MakKimchi #KimchiSeasoning #HowToMakeKimchi #SpringKimchi #KimchiRecipe
Kimchi Ingredients- Napa Cabbage 5.6kg
- Scallions 100g
- Coarse Sea Salt 1.5 cups (for brining cabbage)
Kimchi Seasoning Ingredients- Gochugaru (Korean Chili Flakes) 3 cups
- Minced Garlic 5 Tbsp
- Minced Ginger 1 Tbsp
- Fish Sauce (anchovy or sand lance) 1 cup
- Fermented Anchovy Sauce 1/3 cup
- Fermented Shrimp Paste (minced) 3 Tbsp
- Pear (pureed) 1/2 medium
- Apple (pureed) 1/2 medium
- Onion (pureed) 1/2 medium
- Radish (pureed) 100g
Glutinous Rice Paste- Glutinous Rice Flour 2 Tbsp
- Water 1 cup
- Gochugaru (Korean Chili Flakes) 3 cups
- Minced Garlic 5 Tbsp
- Minced Ginger 1 Tbsp
- Fish Sauce (anchovy or sand lance) 1 cup
- Fermented Anchovy Sauce 1/3 cup
- Fermented Shrimp Paste (minced) 3 Tbsp
- Pear (pureed) 1/2 medium
- Apple (pureed) 1/2 medium
- Onion (pureed) 1/2 medium
- Radish (pureed) 100g
Glutinous Rice Paste- Glutinous Rice Flour 2 Tbsp
- Water 1 cup
Cooking Instructions
Step 1
Prepare the Cabbage: Trim the base of the napa cabbage and separate the leaves. Cut larger leaves in half lengthwise, then chop them into bite-sized pieces (about 3-4 cm wide). This cutting method ensures a good mix of both the crunchy stems and tender leaves, allowing the seasoning to penetrate evenly and create a delicious flavor. You can save the sweet inner cores for fresh wraps.
Step 2
Wash the Cabbage: Rinse the cut cabbage pieces thoroughly under cold running water 2-3 times to remove any dirt or impurities. Ensure you wash between the leaves to get them perfectly clean.
Step 3
Drain the Cabbage: After washing, place the cabbage in a colander to drain excess water completely. Properly draining the cabbage is crucial to prevent the kimchi from becoming watery and to ensure the seasoning adheres well.
Step 4
Prepare the Scallions: Trim and wash the scallions. You can substitute with chives if preferred, but fresh scallions add a wonderful aroma to the kimchi. (Note: Preparing the scallions can be a bit time-consuming).
Step 5
Brine the Cabbage: Dissolve 1.5 cups of coarse sea salt in water to create a brine. Layer the prepared cabbage in a large bowl or kimchi container, sprinkling the brine evenly as you go. Using a brine helps the cabbage to salt evenly, resulting in better kimchi.
Step 6
Adjust Brining Time: Unlike very fresh ‘geotjeori’ (immediate kimchi), Mak Kimchi benefits from a proper brining. Brine for about 1-2 hours in summer and 3-4 hours in winter, depending on the temperature. The cabbage is ready when it bends easily without snapping. Flip the cabbage 2-3 times during brining to ensure even salting. (Brining for 4 hours in this recipe).
Step 7
Make Glutinous Rice Paste: In a pot, whisk together 2 Tbsp of glutinous rice flour and 1 cup of water until smooth. Cook over low heat, stirring constantly, until the mixture thickens into a paste. Boil for another 1-2 minutes after it starts simmering, then remove from heat. Allow it to cool completely.
Step 8
Prepare Seasoning Base (Part 1): Once the glutinous rice paste is completely cool, stir in 5 Tbsp of minced garlic and 1 Tbsp of minced ginger until well combined.
Step 9
Prepare Seasoning Base (Part 2): In a blender, combine 1 cup of fish sauce, 1/3 cup of fermented anchovy sauce, and 3 Tbsp of minced fermented shrimp paste. Add the pureed pear (1/2 medium), apple (1/2 medium), onion (1/2 medium), and radish (100g). Blend until smooth. (Adding pureed fruits and vegetables makes the kimchi refreshingly cool and tender.) Mix this blended paste with the cooled glutinous rice paste mixture to create the final kimchi seasoning.
Step 10
Rinse and Drain Cabbage Again: Gently rinse the brined cabbage once in cold water to adjust the saltiness. Drain it thoroughly in a colander. Proper draining ensures the seasoning sticks well to the cabbage for maximum flavor absorption.
Step 11
Mix the Kimchi: Add 3 cups of gochugaru to the drained cabbage and toss gently to coat it with the chili flakes. Then, add all the prepared seasoning and mix carefully, ensuring the seasoning coats every piece of cabbage, especially the stems. (Tip: If you want to enjoy some as fresh ‘geotjeori’, scoop out a portion after mixing, add a drizzle of sesame oil and sesame seeds, and toss. You’ll have a delightful fresh kimchi side dish!)
Step 12
Ferment and Store: Pack the mixed kimchi tightly into a kimchi container, pressing down to remove air pockets. While it’s delicious right away, letting it ferment at room temperature for about 3 days before refrigerating in a kimchi fridge will develop a deeper flavor.
Step 13
Enjoy Your Delicious Kimchi: The well-fermented Mak Kimchi offers a satisfying crunch and a wonderfully refreshing taste. It’s so good, it’ll make a bowl of rice disappear in minutes! The whole scallions added also provide a delightful oniony flavor, almost like eating scallion kimchi.
Step 14
The Secret to Delicious Kimchi: Does making kimchi seem intimidating? If you get the brining process right and the seasoning balanced, anyone can make delicious kimchi. Don’t overcomplicate it; just follow these steps.
Step 15
Tips for Successful Napa Cabbage Kimchi: Enjoy the crisp texture of the cabbage and the well-seasoned stems. Mastering the basics of brining the cabbage and making the seasoning paste will allow you to make kimchi like a pro after just a few tries. Remember, seasoning is key to any delicious dish!
