This easy Kimchi recipe is the speedy version of the traditional Korean kimchi and makes fermentation seem way less scary. Chock full of vitamins and pro-biotics this Mak Kimchi is the perfect healthy side dish for any Korean meal.
airtight containers or jar(s) - about 1-1/2 gallons
Cut the cabbage heads into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes (about 1-1/2-inches).
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. Let stand until the white parts are bendable, about 2 hours, turning the cabbage pieces over occasionally.
Cut the radish into bite sizes (about 1-1/2-inch square, about 1/4-inch thick). Sprinkle with a tablespoon of salt. Toss well. Let it sit for about 30 minutes. Drain. Do not wash.
Mix the chili pepper flakes with the remaining seasoning ingredients along with 1 cup of water.
Rinse the salted cabbage three times and drain to remove excess water.
In a large bowl, add the radish, scallions and seasoning to the salted cabbage. Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the seasoning mix. Place the kimchi in an airtight container(s) or a jar(s).
Rinse the bowl with 1/2 cup of water by swirling around, and pour over the kimchi.
Leave the kimchi out at room temperature for half a day to a day, depending on how quickly you want your kimchi to ferment. Then, refrigerate.
You can dress this kimchi up by adding other ingredients like Korean pear, oysters, garlic chives, etc. If you like lighter tasting kimchi, simply reduce the amounts of red chili pepper flakes, salted shrimp, fish sauce, and/or garlic. If you don't have salted shrimp, just add more fish sauce (and salt if needed) to achieve the desired salt level.