Miniature cooking is SO COOL for some weird reason.
I stumbled upon a Korean version recently and HAD TO SHARE!
Here's is a detailed explanation of how to make (mini) kimchi!!!
Very, very basically:
- Spread some kimchi paste (mix of red pepper flakes, garlic, sugar, and salt) on each cabbage leaf.
- When every leaf in a quarter is covered with paste, wrap it around itself into a small packet, and put into your jar.
- Eat right away, or let it sit for a few days to ferment.