Free Recipe Casual Kimchi (Korean Mak Kimchi)

Recipe Type: K Recipes

Recipe Preparation: cook

Cooking Ingredients for Casual Kimchi (Korean Mak Kimchi) Recipe

4 lb Chinese cabbage (the long-
Straight leafed variety)
1/4 lb Chinese turnip
2 cn Flat anchovies
4 Cloves Garlic (or 5)
3 Scallions
1/4 c Salt
4 tb Hot pepper flakes
2 tb Cayenne pepper

Casual Kimchi (Korean Mak Kimchi) Preparation

1. Remove the large outside leaves of the cabbage. Cut them in half lengthwise, then cut across the grain into 2-inch lengths. Cut all the inside leaves into 2-inch lengths at the same time. Place the cabbage in a very large pot. 2. Quarter the turnip, then slice across the grain holding the 4 quarters together for more speed and convenience in slicing. 3. Pour the oil from the anchovies over the cabbage and turnip. Slice the anchovies across the grain. Crush the garlic. Cut the scallions into 2-inch lengths, then slice thin lengthwise. Add these ingredients to the pot. Season with salt, pepper flakes and cayenne pepper, and mix thoroughly. Cover the pot and let the mixture stand at room temperature for 2 days. Casual kimchi will keep at least 10 days. Refrigerate in a jar. From: The Korean Cookbook, By Judy Hyun. From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 16

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