Crispy Napa Cabbage Summer Kimchi (Geotjeori)
Summer Delight! Easy Homemade Napa Cabbage Kimchi (Geotjeori) Recipe
Brighten up your summer table with this refreshing and crunchy Napa cabbage kimchi (geotjeori)! This dish features the natural sweetness of young Napa cabbage paired with a perfectly balanced spicy and tangy seasoning. With simple ingredients and straightforward steps, anyone can make delicious geotjeori.
Kimchi Ingredients- 500g young Napa cabbage (about 1-2 heads)
- 80g scallions (1 bunch)
- 10 red chili peppers (can substitute with green chili peppers)
Cabbage Brining- 150g coarse sea salt (about 1 cup)
Spicy & Sweet Seasoning- 1/2 cup chili powder (approx. 50g)
- 10 cloves garlic, minced (approx. 20g)
- 1/4 Tbsp ginger syrup (or 1/2 tsp minced ginger)
- 130ml anchovy sauce (approx. 1/2 cup)
- 2 Tbsp granulated sugar (or white sugar)
- 2 Tbsp toasted sesame seeds (lightly crushed for enhanced aroma)
- 150g coarse sea salt (about 1 cup)
Spicy & Sweet Seasoning- 1/2 cup chili powder (approx. 50g)
- 10 cloves garlic, minced (approx. 20g)
- 1/4 Tbsp ginger syrup (or 1/2 tsp minced ginger)
- 130ml anchovy sauce (approx. 1/2 cup)
- 2 Tbsp granulated sugar (or white sugar)
- 2 Tbsp toasted sesame seeds (lightly crushed for enhanced aroma)
Cooking Instructions
Step 1
First, clean and roughly chop the young Napa cabbage. Place the chopped cabbage in a large bowl filled with cold water. Sprinkle 150g of coarse sea salt evenly over the cabbage and let it brine for about 1 hour. Flip the cabbage halfway through (around 30 minutes) to ensure even salting. This process will make the cabbage wonderfully crisp while softening it just enough for the seasoning to penetrate.
Step 2
After brining for an hour, rinse the cabbage thoroughly under cold running water 2-3 times to remove excess salt. Drain the cabbage well in a colander. Proper draining is key to preventing the kimchi from becoming watery.
Step 3
While the cabbage is brining, let’s prepare the delicious seasoning! Wash the scallions and cut them into 3-4cm lengths. Remove the stems and seeds from the red chili peppers and blend them into a fine paste using a blender. (You can mix in some green chili peppers for extra spice). Add the minced garlic and anchovy sauce to the blender with the chili paste and blend again. This step mellows the garlic flavor and reduces any fishiness from the sauce. Transfer the blended mixture to a bowl and add the chili powder, ginger syrup, and granulated sugar. Mix well to create the seasoning paste. If you don’t have ginger syrup, a tiny amount of fresh minced ginger can be used.
Step 4
Add the prepared seasoning paste to the drained Napa cabbage. Also, add the cut scallions and toasted sesame seeds. Gently mix everything together with your hands, ensuring the seasoning coats the cabbage evenly. Be careful not to overmix, as this can make the cabbage mushy. Finally, taste the kimchi and adjust the seasoning by adding more salt or anchovy sauce if needed, according to your preference. It’s delicious right away, or you can chill it in the refrigerator for a while to enjoy a cooler, more intense flavor. Enjoy your crispy, spicy, and tangy summer geotjeori!
