Hi everybody! I’m introducing “mak-kimchi” to you today! It’s made with napa cabbage (baechu in Korean), pre-cut into bite-sized pieces, so you can serve it without cutting. This way of making kimchi is really time saving compared to making whole cabbage kimchi. It has the familiar spicy, savory flavor of napa cabbage kimchi, with an easier way to prepare and serve it. So I am translating “mak-kimchi” into “easy kimchi.” I hope this recipe makes your life easier!
Over the years, so many of my readers have made kimchi using this recipe. Some have even told me they make it to sell! Every time I hear stories like these, I feel so proud and happy.
Want to make a smaller batch? A small-batch easy kimchi recipe, made with just one 3-pound head of napa cabbage, is coming soon. The recipe below is my original version, made with 10 pounds of cabbage.
If you prefer kimchi made with cabbage quarters instead of bite-sized pieces, try my traditional napa cabbage kimchi recipe.
Ingredients
A large batch made with 10 pounds of napa cabbage
- 10 pounds baechu (napa cabbage)
- 1 cup kosher salt for the cabbage, plus 3 tablespoons if preparing the optional squid
- ½ cup sweet rice flour
- ¼ cup sugar
- 3 cups water for the porridge, plus more for soaking and rinsing
- 1 cup crushed garlic
- 1 to 2 tablespoons ginger, minced
- 1 cup onion, minced
- 1 cup fish sauce
- Salted, fermented squid (optional; see “Prepare the salted squid” below)
- 2½ cups Korean hot pepper flakes (gochugaru) (to taste)
- 2 cups leek or Asian chives, chopped
- 10 green onions (diagonally sliced)
- ¼ cup carrot, cut into matchsticks
- 12 ounces of peeled Korean radish, cut into matchsticks, about 2 cups
Directions
Prepare the salted squid (optional; 1 week ahead)
- Clean 300 grams (⅔ pound) of very fresh squid by removing the guts and backbone, then rinse well.
- Add 3 tablespoons kosher salt and mix with a spoon.
- Transfer to a container or glass jar, cover, and refrigerate for 1 week.
- Rinse thoroughly until no longer slippery, then drain. Remove the skin if you like.
- Pat dry with paper towels or a clean cotton cloth, chop, and add to the kimchi paste.
Prepare the cabbage
- Trim the discolored outer leaves of the napa cabbage.
- Cut the cabbage lengthwise into quarters and remove the cores. Chop it into bite-sized pieces.
- Soak the pieces of cabbage in cold water, then transfer the wet cabbage to a large basin. Sprinkle the 1 cup kosher salt evenly over the cabbage and toss well.
- Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 2 hours).
- 2 hours later, rinse the cabbage in cold water 3 times to clean it thoroughly.
- Drain the cabbage and set aside.
Make porridge
- Put 3 cups of water and sweet rice flour in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes).
- Add ¼ cup sugar. Stir and cook for a few more minutes until it’s translucent.
- Let it cool completely.
Make kimchi paste
- Place the cooled porridge into a large bowl. Now you will add all your ingredients one by one.
- Add fish sauce, hot pepper flakes, crushed garlic, minced ginger, and minced onion.
*tip: it’s much easier to use a food processor!
- If using the salted squid, rinse and drain it, then chop it and add it to the kimchi paste. The squid is optional, so you can leave it out.
- Add green onions, chopped leek or Asian chives, Korean radish, and carrot.
- Mix all ingredients well and your kimchi paste is done.
Action! Mix the cabbage with the kimchi paste!
- Add the cabbage to the kimchi paste and mix well by hand.
*tip: If your basin is not large enough to mix all the ingredients at once, do it bit by bit.
- Transfer the kimchi to a clean, food-safe container or glass jar. Press it down firmly to remove air pockets. Leave some space at the top so the juices have room to rise during fermentation, then cover.
You can eat it fresh right after making or wait until it’s fermented.
You can eat it fresh right after making or wait until it’s fermented.
I usually put all my kimchi in the fridge except for a little bit in a small container. I like fresh kimchi, so this way the kimchi in the fridge ferments slowly and stays fresh, while the smaller container ferments faster and gets sour. I use this sour kimchi for making dishes like kimchi jjigae where sour kimchi should be used. Then, when the small container is empty, I fill it up again with kimchi from the big container. It takes a little management, but experiment and you’ll get the hang of it!
Serve, ferment, and store
You can eat kimchi fresh or let it ferment in the refrigerator. It will gradually become more sour. The time this takes depends on the temperature and your taste.
For faster fermentation of a batch made without the optional squid, leave the covered container at room temperature for about a couple of days, depending on the warmth of your kitchen. Set it on a tray to catch any overflowing juices. When it tastes pleasantly sour, refrigerate it. If you use a tightly sealed jar or a container, open the lid occasionally to release any built-up gas.
The story behind this recipe
I first shared my whole cabbage kimchi and radish kimchi recipe in 2007. In that early video, I used cabbage and radishes of different sizes without giving precise weights. Readers soon began asking for more exact measurements, especially when they wanted to make just cabbage kimchi. Their questions inspired me to share this step-by-step easy kimchi recipe in 2010, using 10 pounds of napa cabbage. It’s based on the kimchi I’ve been making for decades, and it’s popular with my Korean friends, too.
Take a look at these mouthwatering kimchi photos shared by my readers!
Buy this recipe's ingredients online
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Hi! Can I make kimchi without porridge? Because I can’t find sweet rice flour in here, but have normal rice flour. What should I do?
Check out Emergency Kimchi recipe.
Maangchi I didnt find the pepper flakes you use so I got the hot pepper flakes its color is not so reddirectly like your flakes its an indian brand can I use it to make kimchi?please reply ❤
Thank you for this recipe!
I made kimchi for the first time about two weeks ago using this recipe (with some adjustments since I didn’t have a few ingredients) and it turned out great!
I used three containers: two small plastic boxes and one glass jar (thoroughly cleaned, it originally contained store-bought kimchi). I tasted a bit of each kimchi every day and each one tasted a little different from the others, even though they all came from the same batch. I think there might be many reasons why: maybe it’s the container’s material, maybe because the “empty” space was bigger in one of the plastic boxes than in the other containers, the amount of green onion and carrots was different in each container, etc. maybe it’s a bit of everything. But in the end, none of them tasted bad, just different. One of them fermented pretty quickly and tasted great, another started fermenting pretty slowly and still tasted fairly “fresh” after four days outside and it tasted good in its on way!
I was a little worried at first, though, because when I was making kimchi, I ate a piece of raw cabbage after salting it and rinsing it 3 times, and it tasted bitter. I thought it was probably normal and that the taste would go away once it was covered with kimchi paste, but when I started tasting the actual kimchi one or two days after making it, it still tasted bitter and kind of strange, but I didn’t know if it was normal since the only kimchi I had ever tasted before was store-bought and it probably wasn’t at such an early stage.
I almost thought I was going to have to throw it away but fortunately I found a comment on another site that said that usually, theirs was bitter too for a couple days right after making it but it tasted better after waiting a few days more, so I decided to leave it alone for a day or two, only opening the containers to push down the cabbage back into the brine when I remembered to do so, and after a few days I decided to try again and it finally tasted right!
I can’t wait to make more! :D
Sounds like you made delicious kimchi! Congratulations!
Hi, Maangchi. I love your recipes! Two questions: Have you used fresh hot peppers, like the little Thai chiles, to make kimchi? If so, roughly how much do you use? Also, what brand of hot pepper powder do you usually use? It’s hard to find one that’s good and hot enough. Thanks!
okay emergency question. I messed up my cabbage to paste ratio real bad. Don’t ask me how,it just happened.I have soooo much paste left!!! I just want to know if I can shove the paste in the fridge until tomorrow when I can go get some more cabbage. I don’t want it to go to waste!!!
No problem at all.
Bye, Sanne.
Hi, please I need help !!!,
I’m a totally lover of vegetarian kimchi.. so the way I do is, soaking with salt water, 3-6 hours. Then rising then mixing with a sauce I make (ginger green onions, sugar, olive oil, fresh and dry hot pepper, mirin sauce , garlic, plum vinegar, sesame oil ) then I leave it on counter 4-5 days.
I’ve been making and selling lots and lots…. BUT the 3-4 last recipes I made , (and big recipes)
I had to trow it all in the compost pile…….
Every time the SAME problem appreared.. the SMELL OF AMMONIA or some sort of really crazy disgusting chlorine or chimical smell.
I just opened my jars this morning of another attempt.. again this crazy bad smell.
What the heck am I doing wrong???!!!!
Drives me crazy and sad
Hope you can help me find a solution
Thanks!
Maybe the cabbage you use now is fertilized too much?
Bye, Sanne.
Hi Iris-Iea,
I had the same problem too and it only affected two of my batches that I made at the end of aug and on Sept 1st, 2017
After consulting my Korean friends and trying to rule out the variables that might be causing the chlorine/ammonia smell, I came to the conclusion that kimchi cannot be made during hot weathers in Canada. The chlorine in the tap water + hot weather= chlorinated kimchi.
I was able to let the jars of “chlorinated” kimchi ferment in the fridge up until now and they taste great.
i can’t fond the spicy flakes in ma town can i replace it with a fresh chili? and what chili should i used?
Hi Maangchi, I have made the Kimchi and put in fridge for 2 weeks. Only realized that it is good to put at room temperature for fermentation. Hence, i have placed the kimchi at room temperature for around 18hours. When i check, only i realized that the kimchi’s water has splashed out from jar upon the fermentation. As a result of that, the kimchi left in jar seems to be very dry as the water has flowed up overnight. May i know what should i do with the kimchi ? :/ thank u
thankyou so much for your advice . i forgot to ask you this, but can i use any type of radish instead of korean radish? and also im making some gimbap, but we dont have spinach here.. what can i use instead? thanks im waiting for your reply..it will be a big big help
hi maangchi, i hope you will reply . i really love your recipes i love korean foods so much but im having a trouble Making kimchi.. i made my very first kimchi but my kimchi gets watery.. my friend keeps telling me that kimchi must not be watery but thick.. how do i solved this problem. i want to sell it also online..but my kimchi is watery. hope you can help me :'(
Yes, kimchi shouldn’t be watery. You can use more salt when you salt the cabbage and drain the cabbage nicely after rinsing it. You can squeeze the cabbage slightly with your hands to remove excess water just before mixing it with kimchi paste.
Hi maangchi, I wanted to ask what’s the substitute of napa cabaret cuz I couldn’t find one?
Sorry I’m mean *napa cabbage
Made it yesterday. Had to cut the recipe in half because its too much kimchi for one person lol. Tasted the fresh kimchi. It was too spicy and saucy for me. Tried it today. Spiciness tone done but still saucy but still good. Actually very good. Question. Can i make it a sweeter version like how Korean Grill in Toronto make it or will it spoil if i put more sugar (more than the recipe).
Thanks.
Hi. Im new here. Can i add dried squid or dried shrimp instead of fresh one when making kimchi? I wonder if i can boil the dried squid and add it, do you think it will spoil the whole kimchi? Btw, i made your spicy eggplant side dish and spicy pork stir fry. Soooo delish!
Hope to hear from you soon.
Thanks.
Just skip it.
You need some fish sauce or shrimp sauce or soy sauce as a starter, but you don’t need fresh seafood in it. Mine turns out great without.
Bye, Sanne.
Hi Maangchi
Today I made this Kimchi for the third time in a month. My previous 2 batches didn’t have the chance to be fermented and it’s all gone in the stomach We all love this recipe and we have Kimchi as our side dish for dinner every day. Thank you. I have one question, my Kimchi did not turn sour at all… May I know what must I do to get the Kimchi fermented before I store in the fridge? In Malaysia our room temperature will be around 28°c to 32 °c.
Appreciate if you could share some tips. Thanks.
Hi maangchi. I’ve been using your recipe for about 4 years now. Thank you for putting up a detailed recipe. I used cencaluk (local fermented shrimp) in my recipes and it taste so good! Never buy kimchi again.
Maangchi. Is there any alternatives for the porridge besides sweet rice flour? In one of the comments you wrote pear juice. Must the pear juice be filtered from the whole blended pear? Can I add whole blended pear in it? What about using plain flour for the porridge? It’s going to be my first time attempting to make kimchi so Im quite nervous :’)
In her “traditional kimchi” video, she said you can use plain flour instead.
Dear Maangchi, I just found your site, and I am SO excited to try your recipes! I can’t wait to make this mak-kimchi. It’s been a few years since I have made a quick kimchi, and about 20 years since I’ve made the properly fermented kind. So I’m very excited to try it – with Julie’s soy sauce twist, as I am a vegetarian.
My question is more cultural than it is about cooking per se. I have been a vegetarian for 30+ years, and happily ate kimchi for the first several years of that before learning it often contains fish sauce. (So disappointing!) And then, I found that some also may contain shrimp, or squid, like yours. My question is, is it very common/traditional for kimchi to contain fish sauce and/or seafood? Most of the commercially-made, jarred kimchis available in the USA are vegetarian, but if you go to a Korean or Asian market where they are made in-house (and taste so much better!), they often do have the fish sauce in them. The same with Korean restaurants’ kimchi. I know the best way to find out is to just ask them, but sometimes I wonder if I am insulting them by asking, or by not buying/ordering it if it does contain seafood products.
A better way to phrase my question might be, how likely is it that any given AUTHENTIC Korean establishment’s kimchi will be non-vegetarian? Should I just assume that it has fish sauce in it by default? Because that’s what I’m doing now, and I’m afraid I’m missing out on a lot of great kimchi and, by extension, other Korean food. I would appreciate your thoughts on this … is the presence of fish sauce or seafood ton the kimchi likely to be a regional thing? You mentioned that you use the squid because your family is from southern Korea.
Thank you! I hope to hear back from you!
“Should I just assume that it has fish sauce in it by default?” Yes, indeed! ” I know the best way to find out is to just ask them, but sometimes I wonder if I am insulting them by asking, ” No not at all, You can ask if the kimchi contains fish sauce or not.
Hi,
After the kimchi has fermented for a few days and is sour, is it okay to add more garlic and ginger and gochugaru then? Or will doing so cause the kimchi to go bad because of the bacteria that might be introduced with the garlic etc?
I’m asking because I made some kimchi and it tasted like it lacked garlic but the kimchi had already fermented to desired sour level.
Thanks!
After kimchi starts fermenting, I would not try to fix it by adding more garlic, ginger, and hot pepper flakes.
I love all of your recipes, but this kimchi is the real hero. It’s so simple, but it turns out so well. I’m extremely grateful that you shared it!
That was the best kimichi ever I made it for the second time it tastes fresh and sour thats amazing recipe maangchi thank you for the recipe
Hi Maangchi!!
I can’t get any squid but I have some beautiful fresh butter clams I just harvested. Do you think I could substitute clam meat for the squid in recipe??
Thank you :)
I just used this recipe, and, even fresh, it’s better than the store-bought kimchi! Maangchi, is there a name for the spicy paste that is used to season the cabbage? I made twice as much as I need, so I have a container full of it in the fridge! Does it ever go bad?
Hi maangchi..its my first time making kimchi..and mine taste a bit sweet instead of sour and i’m accidently put too much leek..It produce some strong smell when we chew..how to adjust my kimchi?..tq
I made this recipe twice and the second time came out the best ! I love it, thank you Maangchi !
tip : it looks great in a glass jar ~ :-D
Hello, Maangchi!
Thanks for this recipes!
okay, I have a question: is it possible not to use ginger?
Yes, you can skip ginger. It will still turn out delicious.
Maangchi, I made it. Omitted the squid, because it’s quite hard to find and expensive here in Poland but still it’s incredibly delicious! It’s better than any store bought and restaurant one I had before. I love you Maangchi!
hey Maangchi! I love ur recipe and i made your bibimbap and bibim guksu and they were fantastic! I really want to make your kimchi but do you have to add chives, onions, and squid? because i can’t eat them.
Hi manngchi
Put 3 cups of water means how many cc or ml water ?
Go on the recipe site
scroll down
use the conversion table…
Bye, Sanne.
Hi Maangchi, I really love your recipes. Well I have a question, how many people can this serve?
Hi maangchi, I really love ur recipes.
Well I have a question, can I using korean hot pepper paste for making kimichi ?
No, you should use hot pepper flakes when you make kimchi. https://www.maangchi.com/ingredient/hot-pepper-flakes
Question: My father was stationed in Korea during the war, and had stories of the kimchi being fermented in clay pots that were buried. Does anyone do this anymore?
I love your recipes Maangchi!! Thanks for sharing them all. Can I use frozen squid for the salty squid? Would you defrost before salting? Thanks!!!
Yes, you can use frozen squid. Thaw them out in the fridge before cleaning and salting.
It so easy way to make it for the beginner. But i lil bit confused.. I put my kimchi to fridge right away after i made it. Is that fine? And how long i have to wait to eat it? And if put the kimchi in smaller container and pit it aside of fridge.. How long it can be fine to be eat? Anyone help me please :(
You can eat it right away but it won’t be fermented. You can put it in the fridge right away if you want it to ferment slower and last longer. Or you can leave it out 24-48 hours depending on how warm your house is (warmer=shorter amount of time, colder=longer amount of time) and then put it in the fridge. You can eat it for months and months.
Bah! I put a bit too much sugar in mine so I have sweet kimchi. On the upside my kids loved it. Ages 6 and 4.
For this recipe, are the hot pepper flakes the spicey or milder ones?
If I substitute fresh spicy peppers, after blended, about how much would I need for 2 cups of flakes? Would it be better to let the peppers dry out, then grind them insread of using them fresh? Taedanhee gomawoyo.