Not everyone needs a giant batch of kimchi. This small batch recipe makes just 500g - perfect for trying kimchi-making for the first time or for small households.
Why Make Small Batch Kimchi?
- Less commitment: If it doesn't turn out, you haven't wasted much
- Fresh eating: Finish it while it's at peak freshness
- Experimentation: Try different spice levels or ingredients
- Small fridges: Doesn't take up much space
- Quick turnaround: Make fresh batches more often
Ingredients
Makes approximately 500g (1 jar)
- 500g napa cabbage (about 1/2 small head)
- 1.5 tablespoons sea salt
- 2 tablespoons gochugaru
- 1 tablespoon fish sauce
- 1/2 tablespoon sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 spring onions, chopped
- 50g daikon or carrot, julienned (optional)
Equipment
- Medium bowl
- One 500ml glass jar with lid
- Rubber gloves
Instructions
Step 1: Quick Salt (1-2 hours)
- Cut cabbage into 3cm pieces
- Toss with salt in bowl
- Let sit 1-2 hours, tossing occasionally
- Rinse once, squeeze dry
Step 2: Make Paste (5 minutes)
- Mix gochugaru, fish sauce, sugar, garlic, and ginger
- Add spring onions and julienned vegetables
Step 3: Combine (5 minutes)
- Add paste to cabbage
- Mix thoroughly with gloved hands
- Massage for 2 minutes to distribute paste
Step 4: Pack and Ferment
- Pack tightly into your jar
- Press down firmly
- Leave 2cm headspace
- Close loosely, ferment 2-3 days at room temperature
- Refrigerate and enjoy!
Scaling Up
To double: multiply all ingredients by 2, use a 1L jar.
For a full batch, see our traditional recipe.
Storage
Small batches are best eaten within 3-4 weeks for optimal crunch. Store in the refrigerator and enjoy fresh!
