Q: How do I make a small batch of kimchi, enough to eat over two or three days? I have tried to make a small batch before and it ended up way too salty. I have tried several times with not much success. I am klutz in the kitchen. Can anyone help?
Sent by L
Editor: Here is our tutorial for making 1 quart of kimchi, which you could try halving:
If even that is too much kimchi, here is one of my favorite ways to use "overripe" kimchi:
Readers, do you have any recipes or suggestions for making a very small batch of kimchi?