ASMR COOKING Mak Kimchi

By Seonkyoung Longest · 90 min

Ingredients

Instructions

1. Quarter the cabbage lengthwise, remove the core, and cut the leaves into bite-sized pieces.
2. Sprinkle the salt evenly over the cabbage layer by layer, then pour the 3 cups of water over the top.
3. Salt the cabbage for 7 to 9 hours if the room is 60°F or below, or 4 to 5 hours if it is above 60°F, turning it once or twice during salting.
4. Rinse the cabbage at least 3 times in cold water, place it in a large strainer and drain for about 1 hour.
5. Simmer the 3 cups of water with the dried pollack and dried kelp: bring to a boil on high, then simmer on medium for 10 minutes. Remove from the heat and take out all the solids.
6. Whisk in the sweet rice flour, return to medium-high heat and bring to a soft boil, whisking constantly for 2 minutes. Remove from the heat and let cool.
7. In a large bowl, combine the cooled rice porridge, gochugaru, fish sauce, saewoojeot, maesilaeg, sugar and salt.
8. Add the radish, green onions, mustard and chives to the paste and mix well by hand, wearing gloves. Work in batches if the bowl is too small.
9. Toss in the drained cabbage until evenly coated.
10. Pack into an airtight container, leaving about 1 inch of space at the top. Leave on the counter for 1 to 3 days depending on taste, then refrigerate. The creator leaves it for 2 days (48 hours).

Summarized from Seonkyoung Longest's video. Watch it for the details.

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