Quickest way to make Small Batch Kimchi

This is an all-time favorite spring and summer kimchi, which is a melding of chili peppers and green onion that marries nicely with refreshing crunchy napa cabbage. I just love it and it’s so easy to make.

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Ingredients
1/2 napa cabbage, 1.5kg (53oz)
6 tablespoons anchovy fish sauce
2 tablespoons salted shrimp (saewoo jeot)
5 tablespoons Korean chili flakes (gochugaru)
1 tablespoon kosher salt
1 tablespoon minced garlic
1/2 tablespoon grated or minced ginger
50g green onion
Ingredients that go in the blender
1/4 onion
1/4 Asian pear or apple
3~5 red chili
4 cloves garlic
1 teaspoon chopped ginger
2 tablespoons Korean plum syrup (maesil aek), or 1 tablespoon maple syrup or honey
2~3 tablespoons of vegetable stock or water

Instructions
1. Discard a few tough outer leaves from cabbage and set aside. Cut the napa cabbage lengthwise in half, then cut each half again, making quarters. Cut out the core, then cut the leaves into 2-inch squares that are as uniform as possible. Rinse the leaves 3 to 4 times in water. And drain the liquid.
2. Add the cabbage leaves in a large bowl, add anchovy fish sauce and this is saewoojeot, the salted shrimp. Toss well and put the outer leaves of the cabbage on the top. Put something heavy on the top like this. Let stand it at room temperature for about 30 minutes.
3. Cut the green onion into inch size pieces. Peel Asian pear. Cut the pear and onion into chunks. Roughly chop garlic, ginger and red chilis.
4. Add onion, chilis, pear, garlic, ginger, plum syrup(maesil aek), and vegetable stock into the blender. Pulse a few times and then blend until smooth. Take off the cover leaves and pour the seasoning mixture. Add Korean chili flakes, salt, and toss.
5. Put kimchi in room temperature for one day and keep it in a refrigerator.
You may eat it from the second day. It will keep up to three weeks.

More information
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