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Simple Mak Kimchi

Simple Mak Kimchi Ingredients: 1 medium to large Napa cabbage, chopped 1/2 white radish, julienned 1 Korean pear, 1/2 julienned and 1/2 roughly chopped 5 spring onions, chopped 6 - 8 garlic 2 cm of ginger 1/2 cup of water 1 tablespoon of glutinous rice flour 1 cup of salt 1 cup of gochugaru or red chilli powder 3 - 5 tablespoon of fish sauce 1 teaspoon of sugar Cabbage: 1. Chopped the cabbage into sizable chunks and place it in a large bowl 2. Soak the cabbage in water and drain well 3. Salt the cabbage with 1 cup of salt and toss to combine, let it sit for an hour 4. Toss the cabbage after 30 minutes 5. After 1 hour, there should be a good amount of water at the bottom of the bowl and the cabbage should be wilted and bendable 6. Wash the cabbage in water and drain well. Repeat the process 3 times. Kimchi paste: 1. Combine 1/2 cup of water and 1 tablespoon of glutinous rice flour and cook over low heat until it thickens. Put it aside and let it cool down 2. Blend 6-8 garlic, 2 cm of ginger, 1/2 Korean pear until smooth 3. Combine glutinous rice flour paste and garlic paste 4. Add 3 - 5 tablespoon of fish sauce, 1 teaspoon of sugar and 1 cup of gochugaru. Mix well. 5. Add julienned radish, julienned Korean pear and chopped spring onion and mix well. Kimchi: 1. Divide cabbage and kimchi paste into equal amount. In the video I divide them both into 3. 2. Combine 1/3 of cabbage and 1/3 of kimchi paste in a clean bowl and mix well with hands. Repeat the process until finished. 3. Place the kimchi in a clean, airtight containers, making sure that you push down on the kimchi to remove any air pockets. Tips: You can enjoy fresh kimchi immediately. Otherwise you can leave it ferment in the fridge for a few days. You can speed up the fermentation process by leaving the container in a room temperature for a day.