Home » Kimchi dishesPublished 10/14/2013. Updated 03/08/2021 Jump to RecipeGood, authentic homemade kimchi is much easier than you think. Cut up the cabbage, salt, rinse, and mix with the seasoning! That’s what this easy kimchi recipe is about.The Korean word “mak” means “carelessly” or “roughly” (generally used as an adverb). The name mak kimchi (막김치) suggests this is carelessly (or roughly) made kimchi. Of course, we make all kimchi types with care, but the name comes from the shortcut method used to make this version as compared to traditional kimchi (aka pogi kimchi).How to make easy kimchi at homePogi kimchi (포기 김치) is made by quartering the napa cabbage heads, salting for many hours, and carefully stuffing each leaf of the quartered cabbage. To serve, each cabbage quarter is cut into bite-sized pieces.For this mak kimchi, you roughly chop the cabbage up into small pieces before salting and then toss it together with gochugaru (Korean red chili pepper flakes) and other seas...
