Casual Korean Mak Kimchi

A Quick-Cut Casual Kimchi That Skips the Whole-Cabbage Method

Mak kimchi is the everyday cousin of the more formal whole-cabbage version. Mak roughly translates to “chopped” or “cut up," and the technique is exactly that: chop the napa cabbage and daikon before fermenting, rather than fermenting whole leaves and slicing later. The shortcut means kimchi is ready in days, not weeks.

The anchovy oil is the unsung star here. Most kimchis use fish sauce, but this version uses the oil from canned anchovies plus the chopped fillets themselves to deliver that funky, savory umami the dish lives on. Skip the anchovies entirely if making vegetarian, but expect a less complex flavor.

A two-day room-temperature rest is when the magic happens. Lactobacillus bacteria on the cabbage convert sugars into lactic acid, building that signature sour, fizzy character. After 48 hours, refrigerate in a jar to slow the ferment and keep the kimchi crunchy for up to 10 days.

Pro Tips

• Salt the chopped cabbage and let it sit for 30 minutes before mixing in other ingredients. This draws out water and ensures even seasoning.
• Use a heavy plate or pot to weigh down the kimchi during fermentation. Submerged vegetables ferment cleanly; exposed pieces can mold.
• Burp the jar daily once refrigerated. The ferment continues slowly and pressure can build up.
• Use Korean red pepper flakes (gochugaru) if available. Standard red pepper flakes work but Korean ones have a deeper, fruitier heat.

Variations

• Add 2 to 3 chopped scallions or Chinese leeks for an extra allium layer.
• Stir in a tablespoon of grated ginger for warm spice depth.
• Skip the anchovies for a vegetarian version and add 1 tablespoon of soy sauce or tamari instead.