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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This is by far the best kimchi I’ve ever made. I never used the porridge technique before, and it works like a charm. I used a bit more fish sauce because I like fish sauce, and I used salted shrimp paste because I had some (from previous batches of kimchi) and it was easier than the squid. I didn’t use all of the porridge: I cooked it up, and then put all the other ingredients into the food processor, processed them as far as they’d go without liquid, and then added porridge and kept processing until I got something that looked like a nice spreadable paste, about the consistency of gochujang. I stopped at two cups of gochugaru because it seemed like enough, and that turned out to be the perfect spice level for me. And I added a nice handful of julienned ginger root to the veggies, in addition to the ginger in the paste, because can you really have too much ginger in kimchi? It’s totally awesome and I’m never making kimchi any other way.
Hey! I love in a place that’s hard to get fresh/fresh frozen squid – how much salted shrimp paste did you use?
I just wanted to thank you for your great instructions and delicious recipe. I have made this recipe (slightly modified, I use a little less fish sauce) and I have made a spreadsheet to calculate your recipe ingredients based on various weights of cabbage because I never know exactly how much I’ll get. (I usually aim for about 5 lbs). I can’t wait until this starts to bubble and ferment.
Love this recipe! I loveee letting it ferment and making kimchi stew according to her recipe as well. This kimchi lasts me so long and it has such a beautiful color and flavor! I always have left over paste too and it’s really good on some cucumbers & radish as well. Thanks so much for the recipe.
Yes, your kimchi color looks very bright red. It looks so tasty!
Hello Maangchi. Thank you for all your awesome recipes. I want to try this Easy Kimchi recipe. I have ALL the required ingredients, except the napa cabbage, which we don’t have in my corner of the world. Can I use the regular cabbage instead. I know you have another recipe using the regular cabbage, but I will rather use this recipe because it is richer, and I have every ingredient listed.
Thank you for the easy to follow recipe! I was wondering what I can do with leftover kimchi paste? I made way too much! Can I use it to make radish cube kimchi? Or can I save it to make another fresh batch of kimchi later? If so, how long is the paste good for?
Thank you!
Yes, you can make radish kimchi with it or freeze any leftover paste for later use. Good luck!
The recipe looks great and I want to try it out but 10lb/5kg of cabbage seems a lot.
Struggling to do all the exactly conversions to make a 1/4 of this.
I know the cabbage reduces but still.
Hello Maangchi! I just made your Kimchi! Im using a stone vessel to keep kimchi in it. It means i cannot put it in my refrigerator Is it all right?
Panduu,
Your kimchi looks so good with beautiful red color!
I think you already know the answer by now. You should refrigerate the kimchi even though you keep it in a stone vessel. Otherwise, the kimchi will ferment too fast. As time goes on, the kimchi will get sourer and go soggy. Keep it in the fridge, please.
Hi Maangchi – thank you for the wonderful recipes and videos. I made this kimchi for the first time 6 months ago and it was amazing. I have made it twice more since and neither as good – both times there is an overly acidic taste… any idea what I’m doing wrong that would lead to acidic flavor?
Hello Maangchi! I watched your kimchi videos, and finally did it. I used the easy kimchi technique, but did the veggies a bit differently (added some chopped bok choy and sliced daikon as well as carrots.) The porridge was SO EASY to make! I could hear you checking it over my shoulder :) I have a big tub of fresh in the fridge, and a jar on the counter. I even gave a jar to my friend at work (he’s a BIG kimchi fan) and he loves it. My family stops at the jar every day to get a fork full “just to try it out.” I have added a few photos of the work and the red pepper flakes I used; I think they were a good quality and it turned out great. I needed to add more cabbage the second day, I had a lot of paste and it was so strong that it needed some more vegetable. That was the perfect touch, and I really got the feel for how the recipe works. Thank you for your videos, I am learning so much.
Here’s the pepper flakes I used.
Congratulations! Your kimchi looks perfect!
“My family stops at the jar every day to get a fork full “just to try it out.” : )
Hi maangchi! Thanks for the quick and easy recipe. I just made it 2 days ago and it was delicious! I can’t wait to try out your other recipes
Great! Continued success with your Korean cooking!
Hi Maangchi, just made it today! I really enjoy watching you and everytime we crave for korean food i always follow your recipe and it always turned out amazing even my kids loves it!!
안녕하세요 토론토에서!
I love making kimchi with this recipe! Since finding it, it has been a staple in my fridge! Soo good with everything
However, I do have two questions. During the salting process, am I supposed to keep water in the basin when the cabbage is soaking? Or am I supposed to wash the cabbage and get off as much water before adding the salt? Also, I’m trying to keep my cabbage crunchy, but it seems to lose a bit of it during the salting process.
Any help would be greatly appreciated!!!!
감사합니다,
Matt
One of my favorite Korean dish it is! Looking at this makes me want to order with my favorite kimchi again.
Dear Maangchi,
a very good American friend of ours made this two days ago and is overjoyed as are our common friends who have tasted it so far.
Her reply to the compliments she got (“Best kimchi ever”)? “Praise Maangchi!!!”
Yay! : )
And a happy and healthy Solar Year to you!
For New Year’s Eve, we had duck, turkey and pork BBQ on a teppan with chojang and other condiments and spices. Great!
I used your recipe a year ago and started selling it. My customers loved it! I stopped selling though, I got busy with my daugther’s study…Thank you for sharing this to us I love kimchi but it is expensive in Philippine groceries and there are brands that doesn’t sell delicious kimchi so I make my own now and store it in the fridge. Thank you so much! Saranghae!
Hi Maangchi,
I ordered salted shrimp paste but it only arrived after 3 days of me making the new kimchi batch.
Can I add the shrimp paste to the 4 days old kimchi?
Thanks!!
Hi Maangchi! I’m so glad to discover all your tasty recipes! I love korean food and enjoy trying new recipes. I made this kimchi last time (about a month ago) and let it ferment outside the frigde for 6 days. It became fairly sour but my brother and I have been eating it nonetheless! I just made your kimchi jjigae with the rest of it so its time to make a new batch! So in the last batch, the cabbage was quickly wilted even though I was careful to follow your recommendations of time and measurements. I don’t know why this happened but I’m wondering if I possibly put too much salt? (As a side not, my brother did not like the fish sauce taste and recognized it right away so this time I will make a separate batch for him with soy sauce as you mentioned above. I did not taste the fish sauce as he did.) So I like when the cabbage feels fresh and crispy though it is done fermenting..how can I obtain this result? Do I cut down the time while salting? Please guide me, thank you!
Hello from Germany!
It was the 3rd time I made Kimchi. First time with this recipe. Thank you so much.
It is very delicious. I let stay for two days at room temperature. I only closed the lid lightly. The room temperature was very hot 28 degree .
As I opened it, it act like a bomb
Hey,
did you used squid in your kimchi? If not, is there anything else you did with your kimch?
Hi Maangchi, may I know the size of the measuring cup you use in your recipes ?
1 cup = 200ml or
1 cup = 240ml
Thank you.
240 ml.
There’s a conversion calculator on all of Maangchi’s recipe sites. Just scroll down from the top a little.
The kimchi looks wonderful. Is it makgeolli in nother jar?
No it’s not makgeolli. It’s milk kefir.
Hi Hung Phat.
This kimchi was made of the “Easy Kimchi” recipe. But without squid.
Thanks for this recipe! Made my second batch today. I used a tablespoon of white miso to replace the salted squid.
Hi maangchi!! :)
Can I use saewoojot instead of salted squid? If so, for this recipe, how much saewoojot should I use?
Thank you! <3
This is the 2nd pic of the Lock&Lock metal containers. It claimed that this is for fermentation purpose.
Kindly advice.
hi maangchi,
So I made my kimchi couple days ago but didn’t use enough chili powder on my kimchi so it’s not spicy at all. Can I add more chili powder to my kimchi while still fermenting? Is it going to ruined my kimchi fermentation?
Hi Manngchi,
I love your recipes and your videos. Thankyou so much for sharing them. Your passion for Korean cooking is truly inspirational.
I have tried making kimchi with your recipe a few times and my experience has been that there is no air bubbles even after days of keeping the kimchi at room temperature. Also, there is not a lot of liquid in my kimchi to keep the vegetables completely submerged in liquid like the store bought bottled ones. They do turn sour though. Do lack of air bubbles and/or less liquid mean that the kimchi is not fermented? Is the kimchi still edible in these cases? Would love your advice on this. Thank you
Don’t worry much about air bubbles. Check this out, please. https://www.maangchi.com/talk/topic/no-kimchi-juice
Hi Maangchi,
I did it again. This is my 2nd time making it. The last one was ages ago. My family loves it! I can save loads of $ by making my own kimchi following your recipe diligently. My daughter really likes kimchi these days so I decided to give it another try and they loved it!
Thank you Maangchi!
Btw, just like to ask, After a day or fermenting, my kimchi sauce overflowed from the Jar … do you have any recommendation on how much space we need to leave out on the container?
Hi Maangchi!!!
After years or procrastination, I finally made my own kimchi thanks to your wonderful recipe!! Followed your recipe really diligently :-)
Initially when i just made it, it was really spicy and salty( my fault on that, I put too much fermented shrimp) but I managed to salvage it by places a few pieces of sliced radish (radish slices) into the container of kimchi.
My family love it, brought to work for my colleagues and they loved it too!!!
Thank you Maangchi!!!
Now that it’s fermented for 2 days and is in the fridge, it tastes really delicious!!!!!
Maangchi,
I made this easy kimchi and used the salted shrimp like the traditional recipe. It was AMAZING!!! Thank you so much for sharing yourself, your recipes, & all things Korean! Loved every bite!
Great! Happy cooking!
Hi, can I make kimchi paste and used it after a week or more? As long as its properly refrigerated.
If I have leftover kimchi paste, can I also use it to make kkakdugi? Maybe just add more sugar?
Hi Maangchi
can I omit the squid in this recipe?
Thanks
Yes, you can skip the squid. The kimchi will still turn out delicious!
Hi Maangchi,
I did it again. This is my 2nd time making it. The last one was ages ago. My family loves it! I can save loads of $ by making my own kimchi following your recipe diligently. My daughter really likes kimchi these days so I decided to give it another try and they loved it!
Thank you Maangchi!
Hello Maangchi! Thank you for your delicious recipes; I would like to ask though how many grammes does 1 red cup represent for sweet rice flower and garlic for exemple. I often see in your recipes that you measure in red cups, but im not sure how much does it represent?
Thank you very much for your reply! Best, Catherine
Hi! She is using standard American cup and spoon measurements. It’s not a red cup thing…it is that all of our measuring cups and spoons are this size, regardless of color. You can convert cups and spoons to metric here: https://foodconverter.com/cups-spoons-to-grams-and-ounces-conversion-for-common-baking-ingredients/
Hope this helps!
Thanks, it’s the first time I do it and it’s delicious
This was the first time I’ve ever made kimchi! My family and friends loved it. My mom, who’s never had Korean food, thought it tasted amazing. She kept telling everyone they had to try it. I even have my coworkers fall it love with it. Thank you so much Maangchi! I can’t wait to make more of your recipes.
Mouthwatering!
안녕하세요 maangchi 언니
I am from Libya and for so many years I searched the internet look8for easy kimchi recipe to make finally I found your recipe but the problem is that I’m vegan and I can replace fish sauce with soy sauce since it isn’t available. What to do? another question is can I make only red papper powder insted of red flecks?
17 litres of homemade kimchi ! A lot of work, but it’s worth it, my parents and sisters are going to enjoy eating it so much !
Thank you so much Maangchi for these great traditional recipes you make possible for us to have !
Hi Maangchi,
Been following you for so many years and this is my first time making Mak Kimchi. Your recipe is so easy to follow.
Here’s a picture of my Mak Kimchi! It tastes so good!
Thank you!
Can anyone advise how much pear juice is to be used for Maamgchi’s recipe above? Pulp and all to be used?
Hi Maangchi! Tried this Kimchi today and it was so yummy! How long can i keep the kimchi in the fridge?
Thanks for wonderful recipes, especially for detailed presentation and step by step photos. This made cooking Korean food very simple for me, the usual office plankton. I believe that Korean cuisine is extremely beneficial for the body. One can argue about the reasons why it happened in Korea. Maybe this is a tribute to the traditions that permeate this society. Maybe this is careful storage of culture that has accumulated over the centuries. In any case, I consider Korean dishes to be the most beneficial for the body because they belong to healthy food. Yes, these dishes require time and love when cooking. This is fundamentally different from high-speed American cuisine. But the results in terms of the number of public health are very different. Thanks for the good article published for us!