In this recipe for Mak Kimchi, “Mak” which means simple, common or everyday in Korean, features a quick dry salt brine that calls for just enough salt to initiate fermentation and season the vegetables. A light rinse ensures that a balance of sweetness and salinity of the cabbage is achieved. Within three days of fermentation, you’ll have a homemade batch of crunchy, spicy and tangy kimchi whose flavors will develop in complexity as it continues to age.

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