Easy, Fast Kimchi Recipe {Mak Kimchi} | Make Ahead Mondays

Name: Easy, Fast Kimchi Recipe {Mak Kimchi}
Prep time: 45 min
Total time: 4320 min
Yield: 32
Ingredients: 3-8 pounds napa cabbage; 2 bunches green onions (trimmed of the root bits); 2-3 large carrots (peeled, thinly julienned); 1/2 cup kosher salt; 1/2 cup korean chili powder; 15-20 cloves garlic (overdoing garlic makes this stay on your breath more than usual., peeled); 4-6 inches ginger (peeled, rough chopped); 1 tablespoon fish sauce; unsweetened pear juice (or unsweetened apple juice); 4 tablespoons white miso paste

Shared by Rebecca on 6/25/18 105

Love this Easy, Fast Mak Kimchi recipe? Check out our other fabulous Korean Food Recipes!

If you’ve been with me for a while, you’re well aware of my undying love for kimchi. Yes, it is stinky and bubbly and more than a little wild, but WOWZA the taste and the texture are so worth it. If you’re new to the Foodie with Family family and you aren’t familiar with kimchi, I can give you a super condensed description; it’s essentially spicy, aromatic Korean sauerkraut. Today, I’m bringing you a fool-proof Easy Fast Kimchi recipe {Mak Kimchi}.

Kimchi comes in almost as many forms as there are vegetables because nearly any vegetable can be fermented. They range from super mild smell to mega funky and mellow to melt-your-face-off spicy and there is one for every possible point in between. The kimchi recipe that I’m sharing today is my family’s favourite version. It’s chock full of fabulous pro-biotics (as most kimchi is) and the longer it ages (translation: ferments) the stronger it becomes in both flavour AND pro-biotic content. It’s like yogurt on steroids, people. That’s how good it is for you!

Here are a couple of fun kimchi recipe facts:

Health Magazine named kimchi one of it’s Top 5 World’s Healthiest Foods.
Kimchi is low in calories and high in dietary fiber.
It’s wicked high in Vitamins A, B, and C.
It’s also incredibly low in fat.
Many (if not most) Koreans eat a little kimchi with each meal or at least once a day.
Kimchi is credited with helping most Koreans avoid obesity by virtue of its ability to satisfy even while being low calorie and low fat.
Seoul National University conducted a study and claimed that chickens infected with the H5N1 virus, also called avian flu, recovered after eating food containing the same cultured bacteria found in kimchi.

How do I make a homemade kimchi recipe?

Let’s get cracking and make some kimchi, shall we? The variety we’re making today is an Easy, Fast Kimchi recipe or Mak Kimchi… In other words, it’s already cut up and ready to shovel into your mouth unlike what is usually just called ‘kimchi’ which is whole heads of napa cabbage smeared with the kimchi paste and allowed to ferment all wrapped up. This version is FAR easier to make, far faster to be ready, and way easier to eat straight from the jar with a pair of chopsticks or a fork.

Do I need special tools to make a kimchi recipe?

In short, no. All you really need is a knife, a cutting board, and a big bowl. You will need a couple of ingredients that you may not have purchased before, but never fear, they’re not hard to find these days and I’ve included links to them below.

To begin with, you’ll need a big old head or two of Napa cabbage. I had two heads like the one above weighing in at about 3 pounds each. It yielded, when all was said and done, about 3 quarts of kimchi, so that was perfect for me. You can cut that back if you think you can’t consume that amount of our Easy, Fast Kimchi recipe or Mak kimchi, but I find all sorts of places to tuck it in, so it’s not an issue here and it’s only my husband, myself, and two of our boys who eat it.

Lob your cabbages in half lengthwise, then use a paring knife to remove the gnarly core from them before cutting in half lengthwise again, leaving you with quarters. Cut across the quarters to make bite-sized squares of cabbage. I usually shoot for 2-inch squares.

Add the cabbage to a monstrously huge bowl (or bowls), top with the julienned carrots, and sprinkle salt over the whole works. Toss the veggies and massage the mixture until the cabbage just starts to wilt. Pour in enough cold water to over all the cabbage and carrots by a bit.

Stir it up with your hands and let it rest at room temp for a couple of hours.

After a couple of hours, when the sturdier pieces of cabbage have become flexible, pour the whole lot into a strainer and let the brine water drain away.

Now you’re going to whizz up the good stuff. Garlic, ginger, the white parts of scallions, Korean Red Pepper Powder*, fish sauce, unsweetened pear or apple juice, miso paste, and whatnot go into the food processor or blender and get smashed into a lovely, red, fabulous smelling paste. It’s worth noting that you shouldn’t just up and increase the garlic because it can make kimchi linger more on your breath than you’d like it to do. And by the same token, you shouldn’t increase the ginger willy-nilly because that can make the final product a little more bitter than you’d like it to be. Start with the mixture and proportions I’m giving you and then play with it in subsequent batches.

*It’s important to note that you cannot use American or Mexican Chili Powder in place of the Korean pepper powder here. They’re COMPLETELY different animals.

Now you’ll CRAM this stuff into jars or food-safe plastic containers. When I say cram it, I mean shove it in there as firmly as you can without putting your fist through the bottom of the jar. I do prefer glass canning jars, if you’re wondering, because they don’t retain odors like plastic does, and, well, this stuff is odiferous! Gently place a lid and ring on the jar, but don’t screw it tightly into place because BOOM. It’ll pop. This is active stuff, mes amies!

Place the jar on a rimmed pan or baking dish. The rim is pretty crucial here, because as the kimchi ferments at room temperature (and more slowly but still actively in the refrigerator) it will bubble up and may release a little juice over the edge of the jars. In other words, you could have a kimchi river a-flowin’ on your counter top unless you take precautions. It’s easiest to use the pan and not worry about your Easy, Fast Kimchi recipe {Mak Kimchi} bubbling over onto your counters.

It’s going to spend a couple of days at room temperature getting bubbly and fragrant. Every day, you’ll insert a clean chopstick or butterknife into the jar to help release air bubbles and top the jar off with extra brine if needed to keep everything submerged. When it’s almost carbonated looking (usually between 24-72 hours after packing the jars), it’s ready to refrigerate. I highly recommend refrigerating it on the tray you used to contain the Grand Kimchi River while it fermented. There aren’t a lot of things quite as unnecessary as removing everything from a fridge and mopping kimchi juices off of it.

How long can I keep kimchi?

It’s ready to eat at that point! Of course, it gets stronger and more kimchi-y the longer it sits. I love cooking with the older stuff and eating the newer stuff ‘raw’. One of my all-time best-loved ways to eat older kimchi is in pancake form. Not like Aunt Jemima pancakes or flapjacks, but savoury, crispy-edged, kimchi-studded, pan-fried, snack cakes that convert even die-hard kimchi skeptics. It’s the only way my eldest likes kimchi, but OH how he loves it this way.

Bonus: This stuff lasts just about forever when you make sure the veggies are submerged in the brine. It’s hard to go wrong. If at any point mold develops, simply remove the parts that have mold on them and the rest is still good to go!

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What can I make with my kimchi recipe? How do I use kimchi?

Bo Ssäm
Kimchi Stew
Kimchi Grilled Corn on the Cob
Kimchi Rice with Beef
Kimchi Fried Rice AND another version of Kimchi Fried Rice (the second one has a fried egg on top. SWOON!)
Kimchi Fries

Use these to make this fast Kimchi recipe:

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