Mak Kimchi

(Homemade Kimchi)

Good, authentic homemade kimchi is much easier than you think. Cut up the cabbage, salt, rinse, and mix with the seasoning! That’s what this easy kimchi recipe is about.

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Cut the cabbage heads into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes.

1

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.

2

Cut the radish into bite sizes (about 1.5-inch square, about 1/4-inch thick). Sprinkle with a tablespoon of salt. Toss well. Let it sit. Drain. Do not wash.

3

Mix the chili pepper flakes with the remaining seasoning ingredients along with water.

4

Rinse the salted cabbage three times and drain to remove excess water.

5

In a large bowl, add the radish, scallions and seasoning to the salted cabbage. Place the kimchi in an airtight container(s) or a jar(s).

6

Rinse the bowl with water by swirling around, and pour over the kimchi. Press it down to remove air pockets. Then, refrigerate.

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Enjoy!

About Hyosun

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