Bite-size napa cabbage kimchi (Mak-kimchi) from Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine (page 120) by Emily "Maangchi" Kim and Martha Rose Shulman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Kimchi ferments 2 weeks.

  • southerncooker on October 21, 2020

    We love Korean food and especially Kimchi. I've always wanted to try my hand at making some. I got napa cabbage in my farm share along with ginger and some beautiful radishes, so I decided it was time. The radishes aren't daikon, they are very hard to find around here. I made a half recipe. I got two full pints. It'll be ready in two weeks. I'll report back then on how it turns out. Pretty sure it's gonna be spicy. Even though I wore plastic gloves when massaging in the Korean hot pepper flakes, my hands are still burning some.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.