Fresh Kimchi (Geotjeori)
Geotjeori is basically a kimchi that’s made to be eaten fresh without fermentation. Fresh kimchi goes especially well with Korean BBQ meat. Geotjeori is most commonly made with napa cabbage.
Fresh Kimchi (Geotjeori)
Fresh Kimchi or Geotjeori, is an unfermented version of traditional kimchi that can be easily and quickly. Perfect for those that don't like the sourness of kimchi and prefer a sweet and spicy flavour.
Ingredients
Salted Cabbage
- 1 Napa cabbage Cut into quarters (stem removed)
- 2-3 cups cold water Enough to submerge the cabbage
- 1/3 cup Korean coarse sea salt
KImchi Paste
- 5 cloves garlic
- 3 green onions cut into 1 inch pieces
- 3 tbsp gochugaru Korean red pepper flakes
- 2 tbsp fish sauce
- 2 tbsp apricot jam apple jam, or maesilaek
- 1 tbsp toasted sesame seeds
Instructions
Prep the Cabbage
- Cut the cabbage into quarters and removed stem. And then cut in bigger pieces (about 3-inch long and 1-inch wide pieces). Don’t worry about the exact sizes; uneven cuts are great for texture.
- Mix cold water and sea salt until the salt has dissolved. Pour over the cabbage. Toss the cabbage pieces to mix well with the salted water and press down as much as possible. Let it soak for 40 minutes. Halfway through, toss the cabbage upside down so it soaks evenly.
Make the Kimchi Paste:
- While the cabbage is soaking, combine all the ingredients for the kimchi paste except the sesame seeds and set aside.
Rinse and Drain the Cabbage:
- Drain the salted cabbage and rinse under running cold water for about 1 minute to remove excess salt and any dirt. Drain completely for about 5 minutes.
Mix Cabbage and Paste
- Combine the cabbage and paste in a large mixing bowl. Mix with your hand (I recommend wearing a plastic glove) using gentle pressure and a squeezing action so the cabbage absorbs the color and flavor of the paste very well.
- Add toasted sesame seeds and give a light final toss. Transfer to a serving plate and serve or store in a jar and refrigerate (up to 3 weeks). Enjoy!
Notes
- Don’t soak the cabbage longer than 40 minutes otherwise the kimchi will be too salty.
- Use 4 tablespoons of gochugaru if you prefer it more spicy.