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Casual Kimchi (Korean Mak Kimchi I

Casual Kimchi (Korean Mak Kimchi I recipe image
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;€™s 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.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 16
Calories: 113.5
Dietary: Gluten-free
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;€™s 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
  • 4 pound Chinese cabbage (the long-
Directions
  1. 1
    Remove the tough outer leaves from the Chinese cabbage and discard them.
  2. 2
    Cut the cabbage heads in half lengthwise.
  3. 3
    Slice the cabbage halves crosswise into 2-inch wide strips.
  4. 4
    Place the sliced cabbage into a very large bowl or pot.
  5. 5
    Quarter the Chinese turnip, keeping the quarters together to slice them uniformly across the grain.
  6. 6
    Add the sliced turnip to the bowl with the cabbage.
  7. 7
    Drain the oil from the canned flat anchovies and pour it over the vegetables.
  8. 8
    Slice the anchovies across the grain and add them to the bowl.
  9. 9
    Crush the garlic cloves and add to the mixture.
  10. 10
    Cut the scallions into 2-inch lengths, then slice them thinly lengthwise and add to the bowl.
  11. 11
    Sprinkle the salt, hot pepper flakes, and cayenne pepper over the vegetables.
  12. 12
    Mix everything thoroughly by hand to ensure the spices and oil coat all the vegetables evenly.
  13. 13
    Cover the bowl and let the kimchi ferment at room temperature for 2 days, stirring occasionally.
  14. 14
    Transfer the fermented kimchi to airtight jars and refrigerate.
  15. 15
    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.

Keywords: kimchi, korean, fermented, cabbage, napa, spicy, anchovy, garlic, scallion, turnip, gochugaru, preserved, side dish, probiotic, asian, homemade, vegetable, salad, spicy cabbage, traditional
Read it online: https://www.chefs-mate.com/recipe/casual-kimchi-korean-mak-kimchi-i/