MakKimChi
The most popular version of kimchi, precut (hence “Mak”) to make it easier to make and eat. Moderately spicy [to me =)], super-saucy and very flavorful.
Ingredients
5 ½ pounds Korean Napa Cabbage (Baechu) (about 1 large)
5 tablespoons table salt (590 mg sodium / ¼ teaspoon salt)
¼ cup sweet rice flour
1 ½ cups water
2 tablespoon sugar
½ cup diced onion
6-8 tablespoons minced garlic (2 heads)
1-2 tablespoons minced ginger (1-1 ½ inches)
¾ cups coarse red pepper flakes
½ cup red pepper powder (fine)
½ cup fish sauce
1 tablespoon dried anchovy powder
¼ cup saeujeot (fermented salted squid, chopped) (optional)
6 green onions
1 cup julienned korean radish
½ cup julienned carrot
1 cup chopped garlic chives
Cut cabbage vertically into quarters, then cut horizontally each quarter into slices 1-3 inches wide; wider for green ends and narrower for white ends. Toss the roots. Rinse and drain the cabbage and place in very large bowl. Sprinkle salt evenly over cabbage and mix with hands, rubbing salt into the leaves. Fill with water to just under the level of the leaves. Let it rest at room temperature for at least 2 hours, or in the fridge 4 hours to overnight. Drain the water, then wash and drain at least twice to remove dirt and excess salt. Taste the cabbage. If it is too salty, Fill the bowl with fresh water and brine the cabbage 1-2 hours at room temperature to remove some of the salt. Drain well.
In a small pot, stir together sweet rice flour, water and sugar. Cook on medium heat with constant stirring until mixture is thick and somewhat translucent. Let it cool.
In a food processor, blend the onion, garlic, and ginger until smooth.
In a medium bowl, stir together the coarse and fine red pepper, the onion puree, fish sauce, anchovy powder and saeujeot, if using. It will be a thick paste.
Add green onion, radish, carrot and garlic chives to the drained cabbage. Dollop the red pepper mixture over the cabbage mixture. With gloved hands, mix well until the vegetables are evenly covered.
Pack the kimchi down into clean jars. Put the lids on and refrigerate. The kimchi tastes best after at least 2 days in the refrigerator, but it can be eaten right away. It will ferment over time, developing a sour taste, which some people prefer.
