This casual mak kimchi is a vibrant, fermented Korean salad that brings bold, spicy flavors to the table. Unlike traditional napa kimchi, this version uses whole Chinese cabbage leaves cut into manageable strips, creating a delightful crunch. The brine is enriched with the savory depth of flat anchovies and the sharp heat of gochugaru and cayenne. Garlic and scallions add aromatic layers, while the two-day room temperature fermentation develops a tangy, complex taste. It&# 226;ÂÂs perfect as a side dish for rice bowls, grilled meats, or simply enjoyed on its own. This recipe captures the essence of home-style Korean cooking with minimal effort and maximum flavor impact.
Casual Kimchi (Korean Mak Kimchi I
Description
This casual mak kimchi is a vibrant, fermented Korean salad that brings bold, spicy flavors to the table. Unlike traditional napa kimchi, this version uses whole Chinese cabbage leaves cut into manageable strips, creating a delightful crunch. The brine is enriched with the savory depth of flat anchovies and the sharp heat of gochugaru and cayenne. Garlic and scallions add aromatic layers, while the two-day room temperature fermentation develops a tangy, complex taste. It&# 226;ÂÂs perfect as a side dish for rice bowls, grilled meats, or simply enjoyed on its own. This recipe captures the essence of home-style Korean cooking with minimal effort and maximum flavor impact.Ingredients
Directions
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Remove the tough outer leaves from the Chinese cabbage and discard them.
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Cut the cabbage heads in half lengthwise.
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Slice the cabbage halves crosswise into 2-inch wide strips.
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Place the sliced cabbage into a very large bowl or pot.
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Quarter the Chinese turnip, keeping the quarters together to slice them uniformly across the grain.
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Add the sliced turnip to the bowl with the cabbage.
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Drain the oil from the canned flat anchovies and pour it over the vegetables.
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Slice the anchovies across the grain and add them to the bowl.
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Crush the garlic cloves and add to the mixture.
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Cut the scallions into 2-inch lengths, then slice them thinly lengthwise and add to the bowl.
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Sprinkle the salt, hot pepper flakes, and cayenne pepper over the vegetables.
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Mix everything thoroughly by hand to ensure the spices and oil coat all the vegetables evenly.
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Cover the bowl and let the kimchi ferment at room temperature for 2 days, stirring occasionally.
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Transfer the fermented kimchi to airtight jars and refrigerate.
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Serve chilled; the kimchi will keep for at least 10 days in the refrigerator.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 113.5kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 81.7mg4%
- Total Carbohydrate 26.3g9%
- Dietary Fiber 11.3g46%
- Sugars 14.5g
- Protein 5.9g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
