Mak Kimchi

chopped napa cabbage kimchi

Makes 3.5 quarts · 32 kcal per serving

Ingredients

• 1700 g Napa Cabbage
• 51 g Salt
• 26 g Glutinous Rice Flour
• 68 g Korean Red Pepper (Coarse)
• 102 g Fish Sauce
• 85 g Garlic
• 17 g Ginger
• 51 g Honey
• 473 g Water

Method

1. Salt: Chop the cabbage into bite-size pieces, toss with the salt, and rest 1½–2 h, tossing every 30 min, until wilted and bendy. Rinse three times and drain well.
2. Porridge: Whisk the rice flour into the water, simmer to a thin paste, ~3–5 min, and cool.
3. Paste: Stir the gochugaru, fish sauce, garlic, ginger, and honey into the porridge.
4. Pack: Mix the paste through the cabbage. Pack into jars, pressing down to remove air pockets and leaving ~2 in headspace. Ferment at room temperature 1–3 days, burping daily, until pleasantly sour, then refrigerate.