A small batch, easy kimchi you'll want to make over and over! Mak Kimchi (막김치)

By Korean Bapsang

Ingredients

Instructions

1. Quarter each cabbage lengthwise, remove the core, then cut into roughly 1.5-inch pieces.
2. Put the cabbage in large bowls. Dissolve 1¼ cups of salt in 6 cups of water and pour over the cabbage, tossing to coat. Let stand about 2 hours, turning occasionally, until the white parts bend easily.
3. Cut the radish into roughly 1.5-inch squares about ¼ inch thick. Sprinkle with 1 tablespoon of salt, toss, and let sit about 30 minutes. Drain without rinsing.
4. Mix the gochugaru with the remaining seasonings and 1 cup of water.
5. Rinse the salted cabbage three times and drain well.
6. In a large bowl, combine the cabbage with the radish, scallions and seasoning, mixing by hand with gloves until every piece is coated. Pack into airtight containers or jars.
7. Rinse the bowl with ½ cup of water, swirl it, and pour the liquid over the kimchi. Press down to remove air pockets.
8. Leave at room temperature for one to two days, depending on how fast you want it to ferment, then refrigerate.

Summarized from Korean Bapsang's video. Watch it for the details.

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