Korean Easy Kimchi Recipe Aka Mak Kimchi

kimchimari.com

Maxine

1 large Korean cabbage (approx 2 to 2.5 lb/900 to 1100g)

1 small radish (1.5 lb /600 g)

2 green onions, sliced

1 ½ Cups + 3 Tbs Korean coarse sea salt with bittern removed (천일염 Cheonilyeom)

Of which 1 ½ Cup salt for brine

4 tsp salt for sprinkling between cabbage leaves

4 to 5 tsp salt for radish

9 Cups (240 ml x 9 = 2.16 litre, 2.3 quart) water

subheading: Mak Kimchi Seasoning Paste:

1 Cup anchovy stock

1 ½ Cups water

1 handful of dried Korean anchovies (국물멸치 Gukmul myeolchi)

1 square (of dried Kelp (다시마 Dashima)

5~6 Tbs gochukaru (Korean red chili powder)

2 Tbs gochussi (dried red chili pepper seeds) - OPTIONAL but recommended

4 tsp anchovy sauce (멸치액젓 myeolchi aekjot)

2 Tbs fermented shrimp (새우젓 saewoojot)

1 Tbs chopped garlic

1 tsp chopped fresh ginger or ½ tsp ginger powder or

¼ onion, finely chopped or blended (optional)

2 tsp sugar

Directions at kimchimari.com

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