®/™©2024 Yummly. All rights reserved.
Description
The Korean word mak means "carelessly" or "roughly." I wouldn't say this is a careless recipe per se, but I would say that it is an easier recipe than the traditional one and is my preferred way of making kimchi. Cutting the cabbage first makes it easier to handle, and this recipe does away with the use of the porridge. Most important, this version is just as tasty. The recipe is from Asian Pickles at Home: 75 Easy Recipes for Quick, Fermented, and Canned Pickles by Patricia Tanumihardja, published by Rockridge Press. Copyright © 2020 by Callisto Media. All rights reserved.
Ingredients
- 3 lb. napa cabbage (Chinese cabbage; 3 pounds is 1 medium cabbage)
- 1/4 cup coarse sea salt
- 2 Tbsp. minced garlic
- 1 Tbsp. minced fresh ginger
- 2 Tbsp. fish sauce
- 1 tsp. sugar (or to taste)
- 1/4 cup Korean red chili flakes (gochujaru, or up to 1/2 cup, depending on taste)
- 1 cup green onions (cut into 1-inch pieces; 1 cup is about 4 green onions)
Directions
- Wash all your equipment with hot, soapy water.
- Halve the cabbage and cut a "V" notch at the base to remove the core. Cut into bite-size pieces. Put the cabbage in a large nonreactive bowl and sprinkle with the salt. Massage the salt into the cabbage and set aside for 2 to 3 hours, tossing every 30 minuets or so. The cabbage is ready when it has shrunk and is soft and bendable.
- Rinse the cabbage under cold running water to remove any excess salt, and drain in a colander.
NutritionView More
Unlock full nutritional details with subscription
| Calories25Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat |
| Trans Fat |
| Cholesterol |
| Sodium2600mg108% |
| Potassium300mg9% |
| Protein1g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A8% |
| Vitamin C50% |
| Calcium10% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Jot it down
Subscribe to Yummly to add notes