They sometimes ask me, “Maangchi, can you tell me how much salt do I have to use for only 1 napa cabbage?” Some people only want to make only cabbage kimchi. You remember? I said, “use 2 medium napa cabbage and 2 radishes.” The size of cabbage is actually huge by American standards! ) And the amount of kimchi paste you need to make is for both cabbage kimchi and radish kimchi. I’m surprised to see all these mouth-watering looking kimchi photos!īut as you know, the kimchi recipe was not using exact measurements. They say, “oh, my kimchi runs out, I will make it this weekend.” If any of you reading this might want to be included the list of people who make kimchi on a regular basis, please email me. Smart! Isn’t it? Some people like Reinier, James, Sylvia, Clyde, Sara make kimchi on a regular basis. She skipped fish sauce and used a little soy sauce and salt instead. A lot of my readers make their own kimchi on a regular basis and they email me the photos of their delicious kimchi! Some people modify the recipe to their taste and some people add more ingredients to invent their own kimchi!įor example, Julie made vegan kimchi. Since I posted my whole cabbage kimchi recipe in June 2007, so many people have surprised me with their kimchi related stories and questions.
But the taste is exactly the same as whole cabbage kimchi because the ingredients are the same! So I am translating “ mak-kimchi” into “easy kimchi.” I hope this recipe makes your life easier! : ) This way of making kimchi is really time saving compared to making whole cabbage kimchi. I’m introducing “ mak-kimchi” to you today! It’s made with napa cabbage ( baechu in Korean), pre-cut into bite size pieces, so you can serve it without cutting.
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