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Small-Batch Easy Kimchi – 55-Minute Recipe

A small‑batch version of traditional mak‑kimchi made with a single head of napa cabbage, bite‑size pieces, and a bright, spicy seasoning. Optional oysters add a briny depth, while toasted sesame seeds give a nutty finish.

From: YouTube(view original)

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Small-Batch Easy Kimchi – 55-Minute Recipe

Prep Time

45 min

Cook Time

10 min

Servings

From youtube.com · View the original →

Ingredients

  • 3 ounces Asian pear
  • 1 cup gochu‑garu (Korean hot pepper flakes)
  • 6 ounces Korean radish or daikon
  • 1 ounce carrot
  • 3 ounces buchu (Asian chives)
  • 6 green onions
  • 12 oysters
  • toasted sesame seeds
  • 2 cups water
  • 1 ounce onion

Instructions

  1. 1
    Cut the napa cabbage lengthwise into quarters and remove the core from each quarter.
  2. 2
    Slice each quarter in half lengthwise, then cut crosswise into 1½‑inch pieces.
  3. 3
    Transfer the cabbage pieces to a large bowl.
  4. 4
    Add kosher salt and 1 cup of water, then toss well. Let stand for 2 hours, tossing the cabbage every 30 minutes so it salts evenly.
  5. 5
    Meanwhile, combine the flour and 1 cup of water in a small saucepan and stir well.
  6. 6
    Cook over medium‑high heat, stirring constantly, until the mixture begins to bubble, about 2–3 minutes.
  7. 7
    Add the sugar and reduce the heat to medium. Continue stirring until the mixture becomes slightly translucent, about 2–3 minutes. Remove from heat and let it cool completely.
  8. 8
    In a food processor, combine fish sauce, the cooled flour porridge, saeujeot, garlic, ginger, onion, and pear. Process until smooth, then transfer the mixture to a large bowl.
  9. 9
    Stir in the gochu‑garu with a wooden spoon, then add the radish, carrot, chives, green onions, and oysters (if using). Mix well with the wooden spoon.
  10. 10
    Rinse and drain the salted cabbage three times under cold running water. Drain thoroughly and gently squeeze out any excess water.
  11. 11
    Add the cabbage to the seasoning mixture. Wearing disposable gloves if desired, gently mix by hand until every piece is evenly coated.
  12. 12
    Transfer the kimchi to one or more glass jars or airtight containers. Press it down firmly to remove air pockets, pack it tightly, and cover.
  13. 13
    Serve the kimchi immediately, sprinkled with toasted sesame seeds if desired.
  14. 14
    For slow fermentation, refrigerate the jars for about 2 weeks. For faster fermentation, leave at room temperature for 1–2 days, depending on kitchen warmth, until it smells and tastes pleasantly sour. Then store it in the refrigerator.
  15. 15
    The kimchi will continue to ferment and become more sour over time. Press the remaining kimchi down with a spoon each time you take some out so it stays covered in its juices and is exposed to as little air as possible.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Evenly salt the cabbage

Toss the salted cabbage every 30 minutes during the 2‑hour salting step.

Cool the flour porridge fully

Allow the cooked flour mixture to cool completely before adding fish sauce and other seasonings.

Rinse and squeeze cabbage thoroughly

Rinse the salted cabbage three times under cold water, then drain and gently squeeze out excess water before mixing with the seasoning.

Pack kimchi tightly in jars

Press the kimchi down firmly in the jar to remove air pockets and pack it tightly before sealing.

Tags

KoreanSide dish (banchan)Easy kimchiHomemade kimchiKimchi recipeMak‑kimchiNapa cabbage kimchiSmall‑batch kimchi

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Cooking context

55 min estimated total time for 6 servings.

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Frequently asked questions

How long does it take to make Small‑Batch Easy Kimchi (Mak‑kimchi)?
About 55 minutes in total: 45 minutes of prep and 10 minutes of cooking.
How many servings does this Small‑Batch Easy Kimchi (Mak‑kimchi) recipe make?
This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
Where does this Small‑Batch Easy Kimchi (Mak‑kimchi) recipe come from?
It was shared on youtube.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.