Crisp Autumn Napa Cabbage Kimchi (Geotjeori)
Autumn Napa Cabbage and Radish Kimchi (Geotjeori) and Shredded Radish Salad (Musaengchae)!
We’ve made Geotjeori and Musaengchae using fresh autumn napa cabbage and radish. This recipe brings out the vibrant flavors of the season, perfect for any meal.
Ingredients for Geotjeori & Musaengchae
- 1 large head of napa cabbage
- 1 fresh autumn radish
- 1/2 bunch of green onions
- 1 small onion
- 1 small apple
- 1.5 cups coarse salt for brining
Seasoning for Geotjeori & Musaengchae
- 2 cups gochugaru (Korean chili flakes)
- 1.5 cups cooked rice flour paste (prepared and cooled)
- 2 Tbsp minced garlic
- 2-3 Tbsp salted shrimp (finely minced)
- 3 Tbsp sugar
- 4 Tbsp anchovy sauce
- 2 Tbsp toasted sesame seeds
- 2 cups gochugaru (Korean chili flakes)
- 1.5 cups cooked rice flour paste (prepared and cooled)
- 2 Tbsp minced garlic
- 2-3 Tbsp salted shrimp (finely minced)
- 3 Tbsp sugar
- 4 Tbsp anchovy sauce
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Remove the outer green leaves from the large napa cabbage. Cut the cabbage in half, and then cut each half into three long pieces. Chop these pieces into bite-sized chunks. Sprinkle 1 cup of coarse salt evenly over the chopped cabbage and mix well. Let it brine for 30 minutes. While the cabbage is brining, thinly slice half of the radish into pieces similar in size to the cabbage pieces. Slicing them thinly helps them absorb flavor and improves texture. Sprinkle the remaining 1/2 cup of coarse salt over the sliced radish, mix well, and place it on top of the brining cabbage. Let everything brine together for 1 to 2 hours, mixing occasionally to ensure even salting.
Step 2
In a blender, purée the small apple and small onion until smooth. This adds natural sweetness and depth of flavor. In a bowl, combine the puréed apple and onion with minced garlic, gochugaru, sugar, salted shrimp, and anchovy sauce. Mix well to create the seasoning paste. Add the cooled rice flour paste to the seasoning mixture and stir until smooth. (You can adjust the sweetness by modifying the amount of sugar or anchovy sauce according to your preference.)
Step 3
After brining for about 2 hours, rinse the cabbage and radish thoroughly in cold water about twice to remove excess salt. Drain them well in a colander. Wash the green onions, shake off excess water, and cut them into bite-sized lengths. Keep half of the cut green onions aside for the radish salad. Place the drained cabbage and radish in a large bowl. Add about 2/3 of the prepared seasoning paste and gently mix to coat the vegetables evenly. Then, add half of the cut green onions and mix again lightly. Your delicious autumn napa cabbage and radish kimchi (Geotjeori) is now ready!
Step 4
To make the shredded radish salad (Musaengchae), shred the remaining brined radish. Shredding it a bit thickly will retain a pleasant crunch. In a separate bowl, combine the shredded radish with the remaining half of the green onions and all the leftover kimchi seasoning. Mix well. Since the radish for Musaengchae is not brined separately, taste it after mixing. If it’s not salty enough, add more anchovy sauce or salt to adjust the flavor. It’s best to mix without over-salting initially, then adjust as needed to avoid making it too salty.
Step 5
This is a fresh Geotjeori made by combining crisp autumn napa cabbage and radish. Enjoy its vibrant flavor immediately after making it.
Step 6
With the remaining radish and seasoning, you can easily whip up a refreshing and clean shredded radish salad (Musaengchae). Enjoy both as hearty side dishes that will enrich your dining table.
