EASY KIMCHI (MAK KIMCHI) This is a super easy and very refreshing Kimchi! I can nish my bowl of rice without any side dishes but only with this Kimchi! It’s perfect when you crave for lightly flavoured cabbage Kimchi!
Prep to finish 40 minutes - Serves: 6 to 8 (Fits into a 500ml container) Ingredients • 500g (1.1 pounds) napa cabbage • 20g (0.7 ounces) garlic chives or green onion - cut into the same length as the cabbage • 1 cup water • 1/3 cup coarse sea salt • Kimchi base (mix these in a bowl) - 2 Tbsp Korean chili flakes - 1 Tbsp raw sugar - 1 Tbsp Korean sh sauce (Optional) - 1 Tbsp grated onion - 2 Tbsp grated apple - 1/2 Tbsp minced garlic - 1/4 tsp minced ginger - Rice porridge (1/2 Tbsp rice our & 2 Tbsp water)
Steps 1. Remove the cabbage head and discard bad leaves. Cut the cabbage into small pieces (about 5cm x 3cm or 2 inches x 1 inches).
2. Put the sliced cabbage into a large mixing bowl and add the water (1 cup) and the salt (1/3 cup). Mix them well with your hands. Press down the cabbage with a heavy object (e.g. a pot full of water) and leave it for 30 minutes. During this time turn the cabbage over a few times.
3. When the cabbage is all pickled you will noticed that the leaves are more exible. Rinse the cabbage in cold running water a couple of times to remove any residue salt. Squeeze the water out.
4. Put the cabbage, garlic chives and the Kimchi base into a clean mixing bowl and mix them thoroughly. Move the Kimchi into an airtight glass container and close. Leave it at room temperature for about 6 to 12 hours depending on the temperature then move it to the fridge.