Simple Napa Cabbage Kimchi (Mak Kimchi)

Learn to make flavorful, spicy, and tangy Korean fermented cabbage.

Ingredients

• 1 medium head napa cabbage (about 2 lbs)
• 1/2 cup kosher salt (or coarse sea salt)
• Water
• Kimchi Paste:
  • 1/2 cup gochugaru (Korean chili flakes - adjust to desired spice level)
  • 1/4 cup fish sauce (or soy sauce/miso paste for vegetarian)
  • 1 tbsp salted shrimp (saeujeot) (optional, adds umami)
  • 1 tbsp granulated sugar
  • 2 tbsp minced garlic (about 5-6 cloves)
  • 1 tsp minced ginger
  • 1/2 cup water or dashima (kelp) broth
• Vegetables:
  • 1 cup Korean radish (mu) or daikon radish, cut into matchsticks
  • 1/2 cup carrot, cut into matchsticks
  • 4-5 scallions, cut into 1-inch pieces

Instructions

1. Prepare Cabbage: Cut the napa cabbage lengthwise into quarters, then chop crosswise into 1-2 inch wide pieces. Rinse thoroughly.
2. Salt Cabbage: In a large bowl, toss the cabbage pieces with the kosher salt, ensuring salt gets between the leaves. Add just enough water to barely cover the cabbage. Let it sit for 1.5 - 2 hours, turning the cabbage every 30 minutes to ensure even salting. The cabbage should become pliable and wilted.
3. Rinse Cabbage: Thoroughly rinse the salted cabbage under cold running water 3-4 times to remove excess salt. Drain well in a colander for at least 15-20 minutes, gently squeezing out excess water.
4. Make Kimchi Paste: While the cabbage drains, combine all the Kimchi Paste ingredients (gochugaru, fish sauce, salted shrimp (if using), sugar, garlic, ginger, water/broth) in a medium bowl. Mix well until it forms a smooth paste.
5. Combine: In a large mixing bowl, combine the drained cabbage, radish matchsticks, carrot matchsticks, and chopped scallions.
6. Mix with Paste: Add the kimchi paste to the bowl with the cabbage and vegetables. Wearing gloves (highly recommended to protect hands from chili and salt), thoroughly mix everything together, ensuring the paste evenly coats all the vegetables.
7. Pack into Jar: Pack the kimchi mixture tightly into a clean glass jar (or multiple jars) or an airtight container, pressing down to remove air pockets. Leave about 1-2 inches of headspace at the top.
8. Ferment: Seal the jar loosely (or use an airlock lid). Let the jar sit at room temperature (out of direct sunlight) for 1-5 days. Check daily, pressing down the kimchi to keep it submerged under its brine. You’ll see bubbles forming, indicating fermentation. Taste a piece daily starting on day 2. Ferment longer for a more sour taste.
9. Refrigerate: Once the kimchi reaches your desired level of sourness, tighten the lid and store it in the refrigerator. It will continue to ferment slowly in the fridge. It’s best after aging for at least a week in the fridge but can be eaten sooner.
10. Serve: Serve as a side dish (banchan) with Korean meals or use it in cooking (kimchi jjigae, kimchi fried rice).