Easy Kimchi (Mak-kimchi)

This is a recipe for 'mak-kimchi' or easy kimchi, which is quicker to make than traditional kimchi because the napa cabbage is cut into bite-sized pieces before salting. The result is a fresh, crunchy, and spicy kimchi that can be enjoyed right away or left to ferment for a sourer taste. Chef's tips: (1) This recipe is for 'mak-kimchi' (easy kimchi), which is faster because the cabbage is cut into small pieces before salting. (2) The amount of hot pepper flakes determines the spiciness: 1 cup for mild, 2 cups for spicy, and 2.5 cups for very spicy. (3) Salted squid is an optional ingredient that adds a deep, savory flavor, common in southern Korean style kimchi. (4) To get sour kimchi faster, place a small portion in a separate container and leave it at room temperature for a day or two before refrigerating. The larger batch can be refrigerated immediately for slower fermentation. (5) To properly store leftover hot pepper flakes, press the air out of the bag, seal it, place it in anot…

• Time: 300 min
• Servings: 10

Source: ChefChef

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