The Korean word mak means "carelessly" or "roughly." I wouldn't say this is a careless recipe per se, but I would say that it is an easier recipe than the traditional one and is my preferred way of making kimchi. Cutting the cabbage first makes it easier to handle, and this recipe does away with the use of the porridge. Most important, this version is just as tasty. The recipe is from Asian Pickles at Home: 75 Easy Recipes for Quick, Fermented, and Canned Pickles by Patricia Tanumihardja, published by Rockridge Press. Copyright © 2020 by Callisto Media. All rights reserved.