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Casual Kimchi (korean Mak Kimchi I)

A home-style Casual Kimchi (korean Mak Kimchi I) made with Chinese Cabbage, Chinese Turnip, Flat Anchovies, Garlic, and Scallions. Serves 16. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 4 lb
• 1/4 lb
• 2 can
• 4 clove
• 3
• 1/4 cup
• 4 tbsp
• 2 tbsp

Method (preview)

1. 1

   Lengthwise, then cut across the grain into 2-inch lengths.

2. 2

   Cut all the inside leaves into 2-inch lengths at the same time.

3. 3

   Place the cabbage in a very large pot.

4. 4

   Pour the oil from the anchovies over the cabbage and turnip.

5. 5

   Slice the anchovies across the grain.

6. 6

   Crush the garlic.

7. 7

   Cut the scallions into 2-inch lengths, then slice thin lengthwise.

8. 8

   Add these ingredients to the pot.

9. 9

   Season with salt, pepper flakes and cayenne pepper, and mix thoroughly.

10. 10

    Cover the pot and let the mixture stand at room temperature for 2 days.

11. 11

    Casual kimchi will keep at least 10 days. Refrigerate in a jar.