Small-Batch Kimchi

Name: Small-Batch Kimchi
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 64 oz, 6-8 serving(s)
Ingredients: 3 1/2 lbs napa cabbage; 1/4 cup coarse sea salt; 1 cup water; 1/3 cup coarse sea salt (sprinkle); 2 tablespoons sweet rice flour; 7 tablespoons boiling water; 8 -10 garlic cloves; 1/2 cup coarse red pepper chili flakes (gochugaru); 2 tablespoons anchovy extract; 2 tablespoons plum syrup (maesil); 2 teaspoons sugar; 3 stalks green onions

Submitted by seasonedbyjin

"This homemade kimchi recipe is perfect for anyone who wants to get a taste of authentic Korean flavors. With simple ingredients and easy steps, you can have your delicious kimchi in no time! Try this small batch style kimchi today!"

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photo by seasonedbyjin

Ready In:: 2hrs 30mins
Ingredients:: 12
Yields:: 64 oz
Serves:: 6-8

ingredients

3 ¹⁄₂ lbs napa cabbage
¹⁄₄ cup coarse sea salt
1 cup water
¹⁄₃ cup coarse sea salt (sprinkle)
2 tablespoons sweet rice flour
7 tablespoons boiling water
8 -10 garlic cloves
¹⁄₂ cup coarse red pepper chili flakes (gochugaru)
2 tablespoons anchovy extract
2 tablespoons plum syrup (maesil)
2 teaspoons sugar
3 stalks green onions

directions

Slice the napa cabbage in half lengthwise using a sharp knife. Then, score each half lengthwise again, cutting halfway through, and use your hands to pull it apart (making four sections total). Trim out damaged parts as needed.
Trim away the core portions and slice cabbage into smaller pieces, about 2-inches. Put the cabbage in a large mixing bowl.
In a small bowl, combine 1/4 cup coarse sea salt and 1 cup water. Stir until dissolved. Measure and set aside 1/3 cup coarse sea salt.
Pour the salted water into the bowl with the cabbage. Next, sprinkle the reserved salt all over the cabbage. Use your hands to spread salt evenly. Wear gloves as needed, salt may sting sensitive skin. Cover with plastic wrap and set aside for 1 hour.
Uncover, toss and flip cabbage leaves, and cover again. Let them brine for another hour.
Into a small bowl, combine rice flour and hot water, pouring hot water a little at a time while stirring until smooth. Set aside to cool. This paste will provide moisture for the spicy sauce and help speed up the fermentation.
Make spicy paste by combining minced garlic, gochugaru, anchovy extract, plum syrup and sugar in a medium size bowl. Add in cooled rice paste and stir well until well combined. Taste and adjust for heat, adding more gochugaru if desired. Lastly, finely chop the green onions and add them inches.
Wash brined cabbage three times and set in a strainer for 10-15 minutes to let the excess water drain. This step is important! If you don’t wash the cabbage properly, you will have a very salty kimchi. The white cabbage parts will be less salty then the green leafy parts—that’s normal.
In a large bowl, combine drained cabbage and spicy paste mixture. Using a glove, work the paste into the cabbage until the paste has been well incorporated. This will help with even flavoring and fermentation.
Stuff kimchi into a clean glass jar. Press down firmly to remove any air. Leave some room at the top of the jar to prevent spillage.
Leave the jar at room temperature overnight or for 1-2 days. Enjoy your fresh kimchi and store it in the fridge.