How to make Easy Kimchi (막김치)

Ingredients

• 10 pounds Napa Cabbage (Cut into bite‑size pieces, rinse well)
• 3 cups Water (For rice porridge)
• 0.5 cup Sweet Rice Flour (Glutinous rice flour)
• 0.25 cup Granulated Sugar (Adds subtle sweetness to the paste)
• 1 cup Garlic (Minced)
• 2 tablespoon Fish Sauce (Optional; omit for vegetarian version)
• 2 tablespoon Salt (Kosher or sea salt)
• 2.5 cup Korean Red Pepper Flakes (Gochugaru) (Adjust heat to taste)
• 2 cup Green Onions (Chopped)
• 1 cup Leek (Cleaned and sliced)
• 1 pound Fresh Squid (optional) (Cleaned, salted, aged 1 week in refrigerator)
• 0.5 pound Raw Oysters (optional) (Fresh, optional for southern‑style kimchi)

Instructions

1. Prepare the Cabbage

   Cut the napa cabbage into bite‑size pieces, rinse thoroughly, and set aside in a large bowl.

   Time: PT10M

2. Make Sweet Rice Porridge

   Combine 3 cups water, 0.5 cup sweet rice flour, and 0.25 cup sugar in a large pot. Stir over medium heat, preventing the bottom from burning, until the mixture thickens (about 5 minutes). Reduce heat, let bubbles pop, then add the remaining quarter‑cup sugar and stir for another 5 minutes.

   Time: PT10M

   Temperature: Medium heat

3. Prepare Aromatics

   While the porridge cooks, mince 1 cup garlic, slice 2 cups green onions, and slice 1 cup leeks.

   Time: PT10M

4. Blend the Kimchi Paste

   In a mixing bowl, combine the hot rice porridge, minced garlic, fish sauce (if using), 2 tbsp salt, gochugaru, green onions, and leeks. Mix until a uniform, sticky paste forms.

   Time: PT5M

5. Soak the Cabbage in Brine

   In a separate large bowl, dissolve 2 tbsp salt in enough cold water to cover the cabbage. Submerge the cabbage pieces and let them soak for 1 hour 30 minutes, turning the pieces halfway through.

   Time: PT1H30M

6. Rinse and Drain

   After soaking, drain the cabbage and rinse it three times in cold water, squeezing gently each time to remove excess brine.

   Time: PT5M

7. Mix Cabbage with Paste

   Add the drained cabbage to the bowl of kimchi paste. Using clean hands (or gloves), massage the paste into the leaves until every piece is well coated and the mixture becomes sticky.

   Time: PT10M

8. Pack into Fermentation Container

   Transfer the coated cabbage into a clean plastic fermentation container. Press firmly to eliminate air pockets and to release natural juices. Leave about 1‑2 inches of headspace, then seal the lid tightly.

   Time: PT5M

9. Initial Fermentation

   Leave the container at room temperature (around 68‑72°F) for 1‑2 days until you notice a pleasant sour aroma. Then move the kimchi to the refrigerator to continue fermenting slowly; it’s ready to eat after 2‑3 days but improves with age.

   Time: PT0M

   Temperature: 68‑72°F

Nutrition Facts

Calories

30

Protein

2 g

Carbohydrates

6 g

Fat

0 g

Fiber

2 g