Small Batch Kimchi
16 ingredients · from Korean Bapsang
Ingredients
- 1 large Napa cabbage about 5 to 6 pounds, or 2 small (about 3 pounds each)
- 1 cup Korean coarse sea salt for making kimchi
- 5 cups water
- 1 pound Korean radish (mu)
- 1/4 Korean pear - optional
- 3 - 4 thin scallions
- 2 ounces Korean mustard leaf (gat) - optional
- 1 piece dried kelp (dashima) - about 2 to 3 inch square
- 1 tablespoon glutinous rice powder, chapssalgaru
- 1/2 cup gochugaru, Korean red chili pepper flakes - adjust to your taste
- 1/4 cup salted shrimp (saeujeot)
- 3 - 4 raw shrimps, about 2 ounces - optional
- 3 tablespoons myulchiaekjeot fish sauce
- 3 tablespoons minced garlic
- 1 teaspoon grated ginger
- **Follow Korean Bapsang - A Korean Mom's Home Cooking**
Method
The step-by-step method for this recipe is part of Foodle Pro — along with 3682 other recipes, offline access, and a library you share with your family.
Watch the original: “Small Batch Kimchi” by Korean Bapsang. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.
