Mat Kimchi – Tastes Like a Famous Restaurant Without a Blender

Steps

1. 1

   Score the base of the cabbage and split it in half, then quarter it and cut into bite-sized pieces.

2. 2

   In a bowl, mix 1L of water and 1 cup of sea salt to make brine, add the cabbage, and toss every so often to salt evenly for 1 hour.

3. 3

   Julienne half a radish finely with a mandoline, add 2T sea salt, and massage gently to salt for 20 minutes.

4. 4

   Once the radish is salted, rinse in cold water to remove excess saltiness, then squeeze out the moisture tightly.

5. 5

   Toss the salted radish strips with 2T Korean chili flakes.

6. 6

   Combine 1 cup chili flakes, 100ml anchovy fish sauce, 1T salted shrimp, 6T minced garlic, 0.5T minced ginger, 2T sugar, and 2T sesame salt to make the kimchi sauce.

7. 7

   Add the radish strips to the sauce and toss once more; cut the green onions into large pieces.

8. 8

   Once the cabbage is fully salted, rinse 2–3 times in cold water while turning, then squeeze out the moisture.

9. 9

   Mix the salted cabbage, green onions, and kimchi sauce together, place in an airtight container, cover with plastic wrap, keep at room temperature for one day, then refrigerate.