Quick Kimchi (Mak-kimchi): Fermented in Two Days

Fri, 02 Jan 2026 16:00:00 +0000

There is a kind of kimchi for high days and holidays, and a kind for Tuesday. This is the Tuesday one. Mak-kimchi — mak roughly meaning “carelessly” or “roughly” — is the everyday version that skips the whole-cabbage theatre. You chop everything into bite-sized pieces, salt it, dress it, and pack it away. No fermenting crock buried in the garden, no waiting a month to taste your work. Two days at room temperature and you have something bright, sour and alive that will keep improving in the fridge for weeks.

Fermentation - Tag - vo.rs

Quick Kimchi (Mak-kimchi): Fermented in Two Days