🇰🇷 South Korea · Food
Mak Kimchi (Easy Kimchi)
By eatmundo · August 3, 2026
🇰🇷 KRA simplified, faster method of making Korea's iconic spicy, fermented cabbage. Perfect for those who want that bold, tangy flavor without the intensive labor of whole-cabbage kimchi.
Ingredients
check them off as you prepareHow to Make It
- 1
Quarter the napa cabbage and generously sprinkle each leaf with coarse salt, letting it sit for 90 minutes until limp.
- 2
Rinse the cabbage thoroughly in cold water three times to remove excess salt, then squeeze out as much moisture as possible.
- 3
In a small saucepan, combine 1 cup of water with the rice flour and sugar; cook over medium heat until thickened into a paste, then cool completely.
- 4
Mix the cooled paste with the gochugaru, minced garlic, grated ginger, and fish sauce in a large mixing bowl to create the kimchi seasoning paste.
- 5
Cut the cabbage into bite-sized pieces and add them to the large bowl with the paste mixture.
- 6
Using clean gloves, massage the seasoning thoroughly into every crevice of the cabbage leaves until fully coated.
- 7
Pack the kimchi tightly into a clean glass jar, pressing down firmly to remove air bubbles—do not fill to the top as it needs space to ferment.
- 8
Leave the jar at room temperature for 24 hours, then store in the refrigerator, where it will be ready to eat after 3 days.
Frequently Asked Questions
Can I use regular chili flakes?+
No, only Korean Gochugaru provides the specific flavor and color profile necessary for authentic kimchi.
How do I know if it's fermented?+
The kimchi will start to bubble slightly and release a distinct, pleasantly sour aroma once fermentation begins.
How long does it last?+
It can last for several months in the refrigerator, though the flavor will continue to become more sour over time.
Is fish sauce optional?+
You can substitute it with soy sauce, but fish sauce is essential for the traditional depth and umami.
