Filipino Style Mak Kimchi

This is a Filipino style kimchi which is common in Korea as a side dish or appetizer.


Prep Time: 15 minutes

Cook Time: No cooking except for the flour and water

Total Time: 2 hours

Yield: 2 liters



  1. Cut the cabbage into quarters, and remove the hard part of it at the bottom.
  2. Slice it about 2 inch big. You can choose to make the leaves bigger because they are softer.
  3. Scatter a thin layer of cabbage. Put about a tablespoon of salt, then another layer of cabbage, then salt again until all the cabbage is salted.
  4. Set aside for an hour and half, but mix it every after 30 minutes to distribute the salt evenly.
  5. In a separate bowl, grate the ginger, garlic and onion. Add sugar and chili powder.
  6. Mix the water and flour. Bring to a boil until thick and sticky. Let it cool and mix with the chili mixture to make it a paste. Add salt and fish sauce.
  7. Check if the cabbage is ready and if it is, wash it to remove excess salt (not too washed because salt is essential for it) and drain.
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  9. When well drained, mix the cabbage with the paste. Use gloves or cellophane as your hand cover as chili can sting for hours.
  10. You're ready to eat although it must be fermented but not me I'm gonna eat it as soon as possible because it's so yummy.

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