Casual Korean Mak Kimchi
Casual Korean Mak Kimchi recipe
Yield
16 servingsPrep
20 minCook
48 minReady
68 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
napa (Chinese) cabbage
the long-straight leafed variety |
|
| ¼ | pound |
daikon (chinese icicle radish)
|
|
| 2 | cans |
anchovy fillets
flat |
|
| 4 | each |
garlic cloves
|
|
| 1 | each |
carrots
|
|
| ¼ | cup |
salt
|
|
| 4 | tablespoons |
red pepper flakes
|
|
| 2 | tablespoons |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
napa (Chinese) cabbage
the long-straight leafed variety |
|
| 113.4 | g |
daikon (chinese icicle radish)
|
|
| 2 | cans |
anchovy fillets
flat |
|
| 4 | each |
garlic cloves
|
|
| 3 | each |
carrots
|
|
| 59 | ml |
salt
|
|
| 6E+1 | ml |
red pepper flakes
|
|
| 3E+1 | ml |
cayenne pepper
|
|
Directions
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.
Quarter the daikon, then slice across the grain holding the 4 pieces.
Pour the oil from the anchovies over the cabbage and turnip.
Slice the anchovies across the grain.
Crush the garlic. Cut the carrots into match sticks.
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.
Note: Chinese leeks or scallions can be added.
