Crisp and Delicious Napa Cabbage Kimchi (Geotjeori) with Baby Napa Cabbage
Easy Recipe for Making Napa Cabbage Kimchi (Geotjeori) at Home
Freshly made Napa Cabbage Kimchi (Geotjeori) is a wonderful side dish on its own, but it becomes even more delightful when served alongside warm noodle soups like Kalguksu. Made with a small head of baby Napa cabbage, it’s perfectly portioned for enjoyable servings. Experience the fresh, crisp texture that is simply exquisite. Let’s learn how to make this delicious Geotjeori now!
Main Ingredients- 1 head Baby Napa Cabbage
- 1 stalk Green Onion
- 1/3 Carrot
Seasoning Ingredients- 10 cloves Whole Garlic
- 1/2 Onion
- 1 tsp Ginger Powder
- 2 Tbsp Salted Shrimp (Saewoojeot)
- 6 Tbsp Red Pepper Flakes (Gochugaru)
- 4 Tbsp Fish Sauce (Anchovy or Sand Lance)
- 2 Tbsp Sugar
- 2 Tbsp Plum Extract (Maesil Extract)
- 1 Tbsp Corn Syrup or Rice Syrup
- 2~3 Tbsp Toasted Sesame Seeds
Salting Ingredients- 2 Tbsp Coarse Sea Salt
- 2 cups Water (approx. 400ml)
- 10 cloves Whole Garlic
- 1/2 Onion
- 1 tsp Ginger Powder
- 2 Tbsp Salted Shrimp (Saewoojeot)
- 6 Tbsp Red Pepper Flakes (Gochugaru)
- 4 Tbsp Fish Sauce (Anchovy or Sand Lance)
- 2 Tbsp Sugar
- 2 Tbsp Plum Extract (Maesil Extract)
- 1 Tbsp Corn Syrup or Rice Syrup
- 2~3 Tbsp Toasted Sesame Seeds
Salting Ingredients- 2 Tbsp Coarse Sea Salt
- 2 cups Water (approx. 400ml)
Cooking Instructions
Step 1
Prepare a fresh head of baby Napa cabbage. Trim the outer leaves of the cabbage purchased from the market and wash it thoroughly.
Step 2
After washing the baby Napa cabbage under running water, use a knife to make a ‘V’ shaped cut into the base of the cabbage. This will help you easily divide the cabbage into sections.
Step 3
Next, slice the cabbage halves diagonally into bite-sized pieces, about 4-5 cm in length. Avoid cutting them too small, as this can diminish the crisp texture. Aim for a moderate size.
Step 4
Place the sliced cabbage into a large bowl. Add 2 tablespoons of coarse sea salt and 2 cups of water. Sprinkle the coarse salt between the cabbage leaves to ensure even salting. Let it salt for about 1 hour. Stirring it once or twice during this time is recommended.
Step 5
The cabbage is properly salted when you can bend a piece of the stem and it bends softly without breaking. If it bends gently without snapping, it’s perfectly salted.
Step 6
Rinse the salted cabbage thoroughly under cold running water 2-3 times to remove excess salt. After rinsing, place the cabbage in a colander to drain the water completely. Excess water can make the Geotjeori taste bland.
Step 7
Thinly julienne the green onion, using both the white and green parts after washing them clean. This adds a refreshing flavor to the Geotjeori.
Step 8
Peel and wash the carrot, then thinly julienne it. This adds color and enhances the crisp texture.
Step 9
Prepare a blender or immersion blender. Add 10 cloves of whole garlic, 1/2 onion, 1 tsp ginger powder, and 2 Tbsp salted shrimp. Blend until smooth to create the seasoning base. For easier blending, you can separate the shrimp from the brine and blend only the solids.
Step 10
To the blended base, add 6 Tbsp red pepper flakes, 4 Tbsp fish sauce, 2 Tbsp sugar, 2 Tbsp plum extract, and 1 Tbsp corn syrup. Mix well with a spoon to create the seasoning paste. Taste and adjust seasonings according to your preference.
Step 11
Add the drained cabbage, julienned carrot, and julienned green onion to a large bowl. Pour the prepared seasoning paste over them. Gently mix to coat the cabbage evenly with the seasoning, being careful not to mash it.
Step 12
Gently toss the ingredients by hand to avoid crushing the cabbage. Ensure the seasoning is evenly distributed throughout the leaves and stems. Add the toasted sesame seeds at the end and mix lightly.
Step 13
The finished Geotjeori is delicious to eat immediately, but for a deeper flavor, store it in an airtight container in the refrigerator for a few hours. Serve some right away and store the rest in an airtight container in the fridge.
Step 14
This carefully prepared Napa Cabbage Kimchi (Geotjeori) pairs wonderfully with dishes like Kalguksu and boiled pork (Suyuk), offering a fantastic taste experience. Because it’s made in a smaller batch, it’s easy to prepare without feeling overwhelmed. Give it a try! Create a delicious meal with this fresh and crisp Geotjeori. ^^
