How to Make Kimchi for Two There are countless ways to make kimchi depending on personal preference and regional traditions. But since most jeotgal(fermented fish) can be difficult to find outside korea, i prefer making a simpler Seoul style kimchi, known for its clean, refreshing flavor. If making a huge batch feels overwhelming, i really recommend starting with just two cabbages like i do. it's much more manageable, and you still end up with plenty of homemade kimchi to enjoy for weeks. Kimchi Recipe Ingredients * 2 napa cabbages * 3 cups coarse sea salt * 1/2 radish, julienned * 5–6 spring onions Kimchi Paste * 1 seafood broth cube + 100ml water * 1/2 apple * 1/2 onion * 15 garlic cloves * 1T ginger * 6 red chillies * 1/2 bowl cooked cold rice * 3T plum extract (maesil cheong) * 3T salted shrimp (saeujeot) * 2.5 cups coarse gochugaru * 4T anchovy fish sauce Method 1. Remove the outer cabbage leaves, cut the cabbages into halves or quarters, rinse, and salt between the leaves (only the stem part). 2. Cover with salt water and brine for 6–12 hours until softened. (summer: 6 hrs, winter: 12 hrs) 3. Rinse thoroughly, drain, and let dry for at least 3 hours. 4. Mix the julienned radish with the anchovy fish sauce. Cut the spring onions into bite-sized pieces. 5. Dissolve the seafood broth in 100ml water. 6. Blend the apple, onion, garlic, ginger, red chillies, cold rice, plum extract, salted shrimp, and seafood broth mixture until smooth. 7. Mix in the gochugaru, then add the radish and spring onions. 8. Rub the paste between every cabbage leaf until well coated. 9. Transfer to a container and ferment at room temperature for 24-48 hours before refrigerating. #kimchi #koreanfood #김치 #kimchirecipe #김장 — @yooinoz sur TikTok