Filipino Style Mak Kimchi

Filipino Style Mak Kimchi in containerThis 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. cutting cabbage
  3. Slice it about 2 inch big. You can choose to make the leaves bigger because they are softer.
  4. cutting napa cabbage

  5. 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.
  6. cut babbage
  7. Set aside for an hour and half, but mix it every after 30 minutes to distribute the salt evenly.
  8. mixing cabbage
  9. In a separate bowl, grate the ginger, garlic and onion. Add sugar and chili powder.
  10. mixing chili sauce
  11. 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.
  12. heating water & flour

  13. 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.
  14. When well drained, mix the cabbage with the paste. Use gloves or cellophane as your hand cover as chili can sting for hours.
  15. mixing kimchi with covered hand
  16. 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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