Maum, a popular private supper club and restaurant in Palo Alto, California, means “from the heart” in Korean. Few elements of Korean cooking express that sentiment more powerfully than kimchi. Maum’s version, created by chefs Michael and Meichih Kim, takes time, but the spicy, salty, umami-packed results are totally worth it.
Here’s how to make it.
Degree of Difficulty: Difficult
Active Time: 1 hour
Total Time: 1½ to 2 weeks
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1½ to 2 weeks min.
- 5 large heads Napa cabbage
- 1⅓ cups sea salt
- ½ cup sweet rice flour
- ¾ cup water
- 2 cups diced onions
- 12 garlic cloves
- ⅛ cup roughly chopped ginger
- 3 lbs daikon (peeled, 1 lb roughly chopped, 2 lbs julienned)
- ½ cup plus 2 tbsp Korean plum syrup
- 2½ tbsp fish sauce
- 2 tbsp salted fermented shrimp
- 2¾ cups dried Korean chili flakes
- 2 bunches scallions, julienned
How to make it