Collected Foods kitchen recipe.

Easy Kimchi (Mak-Kimchi): Weeknight Korean heat with clean, layered chili flavor. Collected Foods Korean Chili is the flavor driver.

Serves: makes about 1 quart

Why this spice: Collected Foods Korean Chili (Gochugaru) is the color and gentle heat foundation of this everyday napa kimchi.

Ingredients

• 1 medium napa cabbage (about 3 lb), cut into 2-inch pieces
• 1/4 cup kosher salt
• 1 Tbsp sweet rice flour + 1/2 cup water (porridge)
• 1 Tbsp sugar
• 1/4 cup Collected Foods Korean Chili (Gochugaru)
• 3 Tbsp fish sauce (or soy sauce for vegetarian)
• 1 Tbsp minced garlic
• 1 tsp grated ginger
• 4 green onions, cut into 1-inch lengths
• 1 small carrot, julienned
• 1/4 cup daikon radish matchsticks (optional)

Directions

1. Toss cabbage with salt and rest 1–2 hours, flipping once, until wilted. Rinse thoroughly and drain well.
2. Cook rice flour with water into a thick porridge; cool. Stir in sugar, gochugaru, fish sauce, garlic, and ginger.
3. Wear gloves and massage paste into cabbage with green onion, carrot, and daikon until evenly red.
4. Pack into a clean jar, pressing out air pockets. Leave 1 inch headspace.
5. Ferment at room temperature 1–2 days until lightly tangy, then refrigerate. Best after 3–5 days cold.

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