By eatmundo · August 3, 2026
🇰🇷A 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
tick what you already have - the rest goes on your shopping listHow 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
What is Mak Kimchi?
Mak Kimchi is a simplified version of Korean fermented cabbage, made with napa cabbage, garlic, ginger, gochugaru, and fish sauce. It is served as a staple side dish in Korean cuisine and is typically consumed alongside rice and other meals.
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.
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