Imported from Instagram
Quick Mak Kimchi
Napa cabbage kimchi fermented with an aromatic paste of garlic, ginger, onion, Korean pear, fish sauce, and gochugaru. The cabbage is salted until tender and crisp, then fermented for several days before being refrigerated.
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Ingredients
- Napa cabbage (chopped; amount unspecified)
- Kosher salt (layered for the brine; amount unspecified)
- Warm water (a small amount for the brine; amount unspecified)
- 1 tbsp Rice flour
- 0.25 cup Water
- Garlic (a generous handful; amount unspecified)
- Ginger (amount unspecified)
- Onion (amount unspecified)
- Korean pear (amount unspecified)
- Fish sauce (amount unspecified)
- Gochugaru (amount unspecified)
- Scallions (amount unspecified)
Steps
- 1
Chop the napa cabbage. Place it in a large bowl, adding layers of kosher salt as you add the cabbage; add a little warm water to help make the brine. Let it rest for 30 minutes.
- 2
Continue brining until a total of two hours has elapsed. The cabbage should be very wilted and flexible; the video indicates that after the first 30 minutes, it still needs more time.
- 3
Rinse the cabbage to remove the excess salt. Check that it is crisp but not rigid, and let it drain and dry while you prepare the paste.
- 4
In a small saucepan, combine 1 tbsp rice flour with ¼ cup water. Cook over low heat, stirring to make a smooth paste. Remove from the heat and let it cool.
- 5
Place the garlic, ginger, onion, and Korean pear in a food processor. Process until finely ground, aromatic, and uniform.
- 6
Add the cooled rice paste, fish sauce, and gochugaru to the food processor. Blend everything until the kimchi paste is combined.
- 7
Add the scallions and drained cabbage to the paste. Stir and gently toss until the cabbage is evenly coated.
- 8
Taste the kimchi and adjust the flavor if necessary; the source does not specify quantities or particular adjustments.
- 9
Transfer the kimchi to a jar. Leave it in a cool, dry place for one day.
- 10
After the first day, open the jar and press the kimchi down.
- 11
On the second day, open the jar and release the fermentation gases; press the kimchi down again if needed.
- 12
On the third day, open the jar again and release the gases. Then transfer the kimchi to the refrigerator.
- 13
Around the fourth day, taste the kimchi. The source describes a fermented aroma, a tangy flavor, and a crisp texture.
Notes
The amounts of cabbage, brine, and paste components are not specified in the transcript. The procedure places refrigeration after the third-day inspection and degassing, with the kimchi ready to taste around the fourth day. The jar size and more precise temperature conditions are not specified.
Nutrition per serving
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