Small-batch easy kimchi (Mak-kimchi)
원제작자 레시피 페이지가 해당 조리 영상을 직접 연결한다. Video is linked from the original creator's recipe page.
Official cooking video · Maangchi · YOUTUBESmall-batch napa cabbage mak-kimchi without raw oysters
A one-head batch of cut napa cabbage kimchi, based on Maangchi's October 2026 recipe, omitting raw oysters and favoring refrigerated fermentation.
Ingredients
servings: 12 · Check ingredients
Steps
- 01
Core and cut cabbage into 3–4 cm pieces. Salt with coarse salt and 1 cup water for 2 hours, turning every 30 minutes.
- 02
Stir rice flour and the remaining cup of water over heat for 2–3 minutes, add sugar, cook 2–3 more minutes, then cool fully.
- 03
Blend cooled porridge with fish sauce, salted shrimp, garlic, ginger, onion and pear. Stir in pepper, julienned radish and carrot, chives and scallions. Omit raw oysters.
- 04
Rinse cabbage three times in cold water, drain and evenly coat with seasoning using clean gloves.
- 05
Pack into a clean container. Eat immediately or ferment slowly in the refrigerator. The source suggests roughly two weeks chilled; actual timing varies.
Helpful source links
Before you cook
No raw oysters. Contains fish and shrimp. Use clean equipment and refrigerate at or below 4°C; discard if spoiled or moldy. Taste alone does not prove fermentation safety.
Allergens: fish (fish sauce), crustacean shrimp (saeujeot), check packaged sauces for wheat/soy
Image & source credits
These illustrations stand in for food photos.
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