Crispy and Delicious Napa Cabbage Kimchi (Geotjeori) Recipe
Fresh and Flavorful Napa Cabbage Kimchi (Geotjeori)!
Tired of kimchi for kimchi-making or aged kimchi? Try this refreshing Napa Cabbage Kimchi (Geotjeori) for a vibrant taste! It’s a perfect side dish that will make your meals more exciting. Experience the rich flavors of fresh cabbage and a blend of seasonings.
Main Ingredients- 2 heads Napa cabbage
- 1/2 bunch chives
- 2-3 cups coarse sea salt (for salting cabbage)
- 1 apple
- 1 small onion
- 1.5 cups water
- 1 Tbsp glutinous rice flour
Seasoning Ingredients- 7-8 Tbsp red pepper flakes (adjust to taste)
- 2 Tbsp minced garlic
- 2-3 Tbsp salted fermented shrimp (minced finely)
- 1/2 cup fish sauce (anchovy or sand lance)
- 2 Tbsp sugar (adjust sweetness to preference)
- 2 Tbsp toasted sesame seeds
- 7-8 Tbsp red pepper flakes (adjust to taste)
- 2 Tbsp minced garlic
- 2-3 Tbsp salted fermented shrimp (minced finely)
- 1/2 cup fish sauce (anchovy or sand lance)
- 2 Tbsp sugar (adjust sweetness to preference)
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Wash the Napa cabbage heads thoroughly under running water. Trim off the hard base and set aside the fresh green outer leaves for other uses (like dried cabbage leaves, ‘ugeoji’). Cut the remaining cabbage into bite-sized pieces, about 4-5 cm long. Place the cut cabbage in a large bowl and sprinkle with cold water. Layer the cabbage in a kimchi container or large bowl in thirds, sprinkling coarse sea salt generously over each layer to ensure even salting.
Step 2
Let the cabbage salt for 2 hours, flipping it over once halfway through to ensure it wilts evenly. The cabbage is ready when the thick stems can be bent in half without breaking, indicating they are tender.
Step 3
While the cabbage is salting, prepare the seasoning base. Peel the apple and the small onion. Place them in a blender with 1.5 cups of water and blend until smooth. This fruit and onion puree adds sweetness and a smooth texture to the kimchi. In a separate bowl, combine the blended puree with red pepper flakes, minced garlic, salted fermented shrimp, fish sauce, and sugar. Mix well. (Tip: To make a glutinous rice paste for better adhesion and flavor, mix 1 Tbsp of glutinous rice flour with 1/2 cup of water. Cook over low heat, stirring constantly, until thickened. Let it cool completely before adding it to the seasoning mix. Adjust the sugar to your preferred sweetness level.)
Step 4
Rinse the salted cabbage 1-2 times under cold running water to remove excess salt. Drain the cabbage thoroughly on a colander. For better drainage, arrange the cabbage in a way that creates a small well in the center, allowing water to escape more easily.
Step 5
Wash the chives and pat them dry. Cut them into manageable lengths, about 4-5 cm, suitable for mixing with the cabbage.
Step 6
Add the cut chives and all the prepared seasoning mixture to the drained cabbage. Gently toss everything together until the seasoning is evenly distributed and coats the cabbage and chives. Taste the kimchi and adjust the seasoning if needed. If it’s too bland, add a little more fish sauce or salt. If it’s too salty, you can add a bit more grated apple or sugar to balance the flavors.
Step 7
I made this fresh cabbage kimchi because my son is visiting this weekend and mentioned he wanted some! Enjoy this homemade geotjeori with your family.
