Crispy & Fresh: Easy Napa Cabbage Kimchi (Geotjeori) Recipe
A Quick & Delicious Napa Cabbage Kimchi to Enjoy Before Full Kimchi Season – Recommended by Market Kurly Affiliation mjppp
As the kimchi-making season approaches, there are times when you crave fresh, crisp kimchi. This recipe is perfect for families who love freshly made kimchi, or when you’re running low on kimchi and cabbage prices are high. Let’s make a super simple Napa Cabbage Kimchi (Geotjeori) with half a head of baby Napa cabbage! Its spicy and refreshing taste will surely whet your appetite!
Geotjeori Ingredients- 1/2 head of baby Napa cabbage (choose firm, fresh ones)
- 1 cup coarse sea salt (for salting the cabbage)
- 1/2 onion (thinly sliced)
- A small bunch of chives or green onions (cut into 1-inch pieces)
- 1 red chili pepper (finely chopped)
Golden Ratio Seasoning- 5 Tbsp red chili flakes (for a spicy kick)
- 1/2 Tbsp soy sauce or salted shrimp liquid (for umami)
- 1 Tbsp sugar (adjust sweetness to taste)
- 1 Tbsp toasted sesame seeds (for nutty aroma)
- 1 Tbsp salted shrimp (minced)
- 2 Tbsp minced garlic (for flavor boost!)
- 2 Tbsp cold water (to adjust seasoning consistency)
- 5 Tbsp red chili flakes (for a spicy kick)
- 1/2 Tbsp soy sauce or salted shrimp liquid (for umami)
- 1 Tbsp sugar (adjust sweetness to taste)
- 1 Tbsp toasted sesame seeds (for nutty aroma)
- 1 Tbsp salted shrimp (minced)
- 2 Tbsp minced garlic (for flavor boost!)
- 2 Tbsp cold water (to adjust seasoning consistency)
Cooking Instructions
Step 1
1. Prepare and Salt the Cabbage: Take half a head of baby Napa cabbage. Remove any wilted or dirty outer leaves. Cut the cabbage in half, then slice each half into 4-5 wedges, leaving about 1-2cm at the base intact. Cutting this way helps the seasoning penetrate better. Lightly rinse the cut cabbage under running water. Sprinkle 1 cup of coarse sea salt evenly over the cabbage and let it salt for 1 hour. Flip the cabbage pieces once or twice during salting to ensure even pickling.
Step 2
2. Make the Seasoning: In a bowl, combine 5 Tbsp red chili flakes, 1/2 Tbsp soy sauce or salted shrimp liquid, 1 Tbsp sugar, 1 Tbsp toasted sesame seeds, 2 Tbsp minced garlic, 1 Tbsp minced salted shrimp, and 2 Tbsp cold water. Mix well to create the seasoning paste. Letting the seasoning paste sit for a bit will deepen its flavor.
Step 3
3. Drain the Cabbage: After salting for 1 hour, rinse the cabbage thoroughly under running water twice to remove excess salt. It’s crucial to drain the cabbage well in a colander. If there’s too much water, the geotjeori might taste bland.
Step 4
4. Mix with Seasoning: Add all the prepared seasoning to the drained cabbage. Also, add the thinly sliced onions and gently mix everything together. Be careful not to break the cabbage stems. The key is to mix gently.
Step 5
5. Add Chives and Chili for Finishing: When the cabbage and seasoning are almost combined, add the chives (or green onions) cut into 1-inch pieces and the finely chopped red chili pepper. Mix lightly. Avoid overmixing, as this will make the cabbage lose its crispness. Preserving the crunchy texture is essential! It’s best enjoyed fresh.
