Step 1

Remove the guts and backbone and rinse it.Add 3 tbs kosher salt and mix it with a spoon.Put it in a container or glass jar and keep it in the refrigerator for a week.Rinse the squid thoroughly until not slippery and drain it (you can skin it if you want).Dry the squid with paper towel or cotton and chop it up.Add it to your kimchi paste!

Step 2

Trim the discolored outer leaves of 10 pounds of napa cabbage.Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces.Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt.*tip: 1 cup of kosher salt will be used for 10 pounds of napa cabbage Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1½ hours).1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly.Drain the cabbage and set aside.

Step 3

Put 3 cups of water and ½ cup sweet rice flour (chapssal garu) in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes).Add ¼ cup sugar. Stir and cook for a few more mintues until it’s translucent.Cool it down.

Step 4

Place the cold porridge into a large bowl. Now you will add all your ingredients one by one.Add 1 cup of fish sauce, 2.5 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1-2 tbs of minced ginger, 1 cup amount of minced onion.*tip: much easier to use a food processor. Wash and drain the salty squid. Chop it up and add it to the kimchi paste.*tip: how to prepare salty squid is posted on the FAQ above!Add 10 diagonally-sliced green onions, 2 cups amount of chopped leek, 2 cups of julienned Korean radish, and ¼ cup of julienned carrot.Mix all ingredients well and your kimchi paste is done.

Step 5

Put the kimchi paste in a large basin and add all the cabbage. Mix it by hand.*tip: If your basin is not large enough to mix all the ingredients at once, do it bit by bit. Put the kimchi into an air-tight sealed plastic container or glass jar.You can eat it fresh right after making or wait until it’s fermented.

Step 6

sanne Munich joined 8/14 & has 235 commentsPosted December 18th, 2020 at 11:12 am | Log in to reply. Dear Maangchi,a very good American friend of ours made this two days ago and is overjoyed as are our common friends who have tasted it so far.Her reply to the compliments she got (“Best kimchi ever”)? “Praise Maangchi!!!” Maangchi New York City joined 8/08 & has 81 commentsPosted January 1st, 2021 at 7:42 am | Log in to reply. Yay! : ) sanne Munich joined 8/14 & has 235 commentsPosted January 1st, 2021 at 8:35 am | Log in to reply. And a happy and healthy Solar Year to you!For New Year’s Eve, we had duck, turkey and pork BBQ on a teppan with chojang and other condiments and spices. Great! elker singapore joined 9/20 & has 1 commentPosted September 7th, 2020 at 8:52 am | Log in to reply. Hi Maangchi,I ordered salted shrimp paste but it only arrived after 3 days of me making the new kimchi batch.Can I add the shrimp paste to the 4 days old kimchi?Thanks!! vixmix5 USA joined 8/20 & has 1 commentPosted August 31st, 2020 at 5:52 pm | Log in to reply. Hi Maangchi! I’m so glad to discover all your tasty recipes! I love korean food and enjoy trying new recipes. I made this kimchi last time (about a month ago) and let it ferment outside the frigde for 6 days. It became fairly sour but my brother and I have been eating it nonetheless! I just made your kimchi jjigae with the rest of it so its time to make a new batch! So in the last batch, the cabbage was quickly wilted even though I was careful to follow your recommendations of time and measurements. I don’t know why this happened but I’m wondering if I possibly put too much salt? (As a side not, my brother did not like the fish sauce taste and recognized it right away so this time I will make a separate batch for him with soy sauce as you mentioned above. I did not taste the fish sauce as he did.) So I like when the cabbage feels fresh and crispy though it is done fermenting..how can I obtain this result? Do I cut down the time while salting? Please guide me, thank you! Uwing Germany joined 8/20 & has 3 commentsPosted August 9th, 2020 at 3:25 pm | Log in to reply. Hello from Germany!It was the 3rd time I made Kimchi. First time with this recipe. Thank you so much.It is very delicious. I let stay for two days at room temperature. I only closed the lid lightly. The room temperature was very hot 28 degree .As I opened it, it act like a bomb See full size image Hung Phat Germany joined 8/20 & has 1 commentPosted August 11th, 2020 at 4:35 pm | Log in to reply. Hey,did you used squid in your kimchi? If not, is there anything else you did with your kimch? Maangchi New York City joined 8/08 & has 12,051 commentsPosted August 31st, 2020 at 8:48 am | Log in to reply. The kimchi looks wonderful. Is it makgeolli in nother jar? Uwing Germany joined 8/20 & has 3 commentsPosted September 7th, 2020 at 7:49 pm | Log in to reply. No it’s not makgeolli. It’s milk kefir. Uwing Germany joined 8/20 & has 3 commentsPosted September 7th, 2020 at 7:55 pm | Log in to reply. Hi Hung Phat.This kimchi was made of the “Easy Kimchi” recipe. But without squid. P Tan Malaysia joined 6/20 & has 1 commentPosted June 24th, 2020 at 6:26 am | Log in to reply. Thanks for this recipe! Made my second batch today. I used a tablespoon of white miso to replace the salted squid.See full size image Hshin06 California joined 6/20 & has 1 commentPosted June 22nd, 2020 at 8:31 pm | Log in to reply. Hi maangchi!! :)Can I use saewoojot instead of salted squid? If so, for this recipe, how much saewoojot should I use?Thank you! <3 Blessed Singapore joined 4/10 & has 18 commentsPosted June 1st, 2020 at 11:09 pm | Log in to reply. This is the 2nd pic of the Lock&Lock metal containers. It claimed that this is for fermentation purpose.Kindly advice.See full size image miami07 Alaska joined 5/20 & has 1 commentPosted May 19th, 2020 at 5:18 pm | Log in to reply. hi maangchi,So I made my kimchi couple days ago but didn’t use enough chili powder on my kimchi so it’s not spicy at all. Can I add more chili powder to my kimchi while still fermenting? Is it going to ruined my kimchi fermentation?