How to make Simple Kimchi (Mak Kimchi)

- Makes 900ml
The Simplest Kimchi you will ever make, with just a few every day staples - cabbage, daikon, spring onion, and seasonings. Try this one and you’ll never go back to the store-bought stuff. ​Watch our quick Mak Kimchi video on Instagram

Ingredients for Mak Kimchi

​1 large Napa cabbage (about 1 kg)
¼ cup pure sea-salt
Filtered water
225g Daikon (peeled and julienned)
3 large cloves (about 1 tablespoon) garlic, finely minced
1 teaspoon grated peeled ginger
1 teaspoon sugar, optional
3-5 tablespoons Gochugaru (Korean red chili flakes)
2 tablespoons fish sauce or fermented shrimp paste or water (use 3/4 kelp powder mixed with 3 tablespoons water for vegetarian version)
4 spring onions, chopped into matchsticks

MATERIALS
1L glass jar with lid
1 pair of plastic gloves

Recipe
  1. Rinse the cabbage well and drain. Cut into quarters, discard the core, then cut into 2-inch wide strips. Place in a large bowl, sprinkle salt all over, then massage the leaves until slightly soft. Add just enough water to cover the cabbage, weigh it down with a heavy plate, and set aside for 1-2 hours to brine.
  2. ​After 1-2 hours, drain excess water and rinse the water thoroughly at least 3 times under cold running tap water. Set aside to drain in a colander.
  3. ​In a bowl, stir together garlic, ginger, sugar, gochugaru, fish sauce (or shrimp paste or water) until thoroughly combined.
  4. Gently squeeze drained cabbage then place in a large bowl along with daikon and spring onion. Using gloved hands, rub the spice paste gently into the vegetables until well coated.
  5. ​Transfer into a clean gas jar, pressing down the top to squeeze out the red liquid. This liquid should be able to cover the vegetables leaving at least 1 inch of space on top.
  6. ​Place the jar in a plate or bowl and store in a cool, dark place for 2-5 days to ferment. The plate or bowl below will catch any spills during the fermentation process.
  7. ​Check the kimchi every day, pressing down a little with a clean spoon, making sure the vegetables are always covered in the liquid.
  8. Taste for tartness every day and refrigerate when the kimchi tastes to your liking. Kimchi can be refrigerated for up to a few months.​
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