Easy Kimchi (No Garlic or Onions)


I am absolutely delighted to share my version of kimchi recipe with you guys who love but are not able to have kimchi because of the garlic and onions! This easy and quick kimchi, called Mak Kimchi in Korean (), is my favorite among over 100 kinds of kimchi out there.

First of all, it takes only about 2 hours (its mostly soaking time), while many other varieties need an all-day process. So this simple Mak Kimchi would be a great place to start for those who have never tried making kimchi!

Second, I prefer fresh kimchi to long-fermented, especially for everyday banchan. I usually make two months worth of Mak Kimchi for my family of two and enjoy its freshly salty, spicy and tangy flavors.

Fresh kimchi and musangchae go perfectly with cooked pork belly! :)

Herere some tips for making kimchi in this video.

  1. Theres the fermentation science behind kimchi, so be sure to follow the salt-soaking method.
  2. Ill be using Korean salted shrimp (seut-jeot, ) for those who like the original flavor. If its hard for you to get it around you, fish sauce can be substituted.
  3. When it comes to the amount of spices, it totally depends on your tolerance and taste. Ill be adding cup of gochugaru, Korean chili pepper flakes, however, if its your first try, I recommend adding cup, which is I find medium spicy.

Since I personally like my Kimchi new, I let the kimchi sit out at room temperature for a day and then refrigerate. The longer out there, the more fermented and funkier.

If you have any questions about kimchi, please leave comments. I do hope you enjoy!

Click and subscribe my YouTube channel!


  • 1.5 kg napa cabbage
  • 340 g daikon radish
  • 95 g carrots
  • 40 g green onions
  • cup kosher salt

for the mixture

  • 1 tbsp glutinous rice flour
  • 1 tbsp cane sugar
  • 2 tbsp salted shrimp
  • 2 tbsp fish sauce
  • 1 cup water
  • cup gochugaru
Did you find this post inspiring? Every share, pin, comment and like helps!

Older Post Newer Post

Leave a Comment

Please note, comments must be approved before they are published