Crisp and Refreshing Summer Napa Cabbage Kimchi (Geotjeori)
A Fresh Geotjeori Recipe with Carrots and Chives Added to Summer Napa Cabbage!
Make a simple yet delicious geotjeori by adding plenty of carrots and chives to crisp summer napa cabbage. It’s a perfect side dish to stimulate your appetite.
Geotjeori Ingredients
- 1 head of summer napa cabbage (or 2 heads if using baby napa cabbage)
- 1 handful of shredded carrots
- 1 handful of chives (cut into large pieces, about 3-4 cm long)
Seasoning Mix
- 2 handfuls of coarse salt (for salting the cabbage)
- 1.5 Tbsp minced garlic
- 5-6 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 tsp allulose (or 1 Tbsp sugar for sweetness)
- 3-4 Tbsp fish sauce (anchovy or sand lance sauce)
- A pinch of toasted sesame seeds
- 2 handfuls of coarse salt (for salting the cabbage)
- 1.5 Tbsp minced garlic
- 5-6 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 tsp allulose (or 1 Tbsp sugar for sweetness)
- 3-4 Tbsp fish sauce (anchovy or sand lance sauce)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Prepare one head of summer napa cabbage. Trim the tough bottom part and carefully separate the leaves one by one. Cut the separated leaves into 2-3 bite-sized pieces. Place the cabbage in a large bowl and sprinkle with 2 handfuls of coarse salt. Gently mix to coat the cabbage. Flip the cabbage once or twice during the salting process to ensure even seasoning. Let it salt for about 15-20 minutes. Afterward, rinse the cabbage thoroughly twice under cold running water to remove excess salt and drain well. You can adjust the salting time based on your preference for crispiness. Be careful not to over-salt, as it can make the cabbage mushy.
Step 2
Wash the chives clean, shake off excess water, and cut them into 3-4 cm lengths. Peel and thinly julienne the carrots.
Step 3
Add the julienned carrots and all the seasoning ingredients (minced garlic, gochugaru, allulose (or sugar), fish sauce, and sesame seeds) to the salted and drained napa cabbage. Gently mix and rub everything together until well combined. Taste the mixture and add a little more fish sauce if it’s not salty enough. Adjust the sweetness to your preference. As summer cabbage can sometimes be less flavorful, you can optionally add a small amount of MSG or other flavor enhancer if desired, but this is completely optional.
Step 4
Finally, add the cut chives and gently toss everything together, being careful not to mash the cabbage. The key is to mix lightly to keep the chives fresh and crisp.
Step 5
Even though I only made one head of cabbage, the quantity isn’t very large. However, because my son loves geotjeori so much, I’m making it even with expensive summer cabbage. Homemade geotjeori just tastes so much better and feels more special than store-bought.
Step 6
Here is the completed summer napa cabbage geotjeori! Adding chives and shredded carrots has made it visually appealing and delicious. It’s a wonderful side dish to enjoy with freshly cooked rice!
