Mak kimchi is an authentic Korean fermented cabbage side that comes together in under three hours of active work. This easy recipe skips complicated techniques—just salt the cabbage, mix with gochugaru and fish sauce, and ferment at room temperature for one to two days before refrigerating.
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Cut the cabbage heads lengthwise into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes (about 1.5-inches).
Place the cabbage pieces in a large bowl(s). In a smaller bowl, dissolve 1-1/4 cups of salt in 6 cups of water. Pour over the cabbage. Toss well to wet the cabbage pieces evenly with the salt water. Let stand until the white parts are bendable, about 2 hours, turning the cabbage pieces over occasionally.
Cut the radish into bite sizes (about 1.5-inch square, about 1/4-inch thick). Sprinkle with a tablespoon of salt. Toss well. Let it sit for about 30 minutes. Drain. Do not wash.
Mix the chili pepper flakes with the remaining seasoning ingredients along with 1 cup of water.
Rinse the salted cabbage three times and drain to remove excess water.
In a large bowl, add the radish, scallions and seasoning to the salted cabbage. Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the seasoning mix. Place the kimchi in an airtight container(s) or a jar(s).
Rinse the bowl with 1/2 cup of water by swirling around, and pour over the kimchi. Press it down to remove air pockets.
Leave the kimchi out at room temperature for a day to two depending on how quickly you want your kimchi to ferment. Then, refrigerate.
Store in an airtight container in the refrigerator for several weeks. Kimchi does not require reheating; serve cold as a side dish. Flavor deepens over time.
large bowls (7–8 quarts) · large colanders · kitchen gloves · airtight containers or jars (1.5 gallons total)
Active prep is about 30 minutes. Total time is 2–2.5 hours for salting and rinsing, plus 1–2 days fermentation at room temperature before refrigerating.
Yes. If you don't have radish, use the same weight (about 1.5 pounds) of extra napa cabbage instead.
Saeujeot adds umami but is optional. You can omit it or increase the fish sauce slightly, though the flavor profile will shift slightly.
After 1–2 days at room temperature, taste it. If the sourness and fizz match your preference, move it to the refrigerator. Flavor develops further over weeks in cold storage.
Properly stored in an airtight container, homemade kimchi keeps for several weeks in the refrigerator. Flavor continues to develop and become more sour over time.
