Crispy & Delicious! Cabbage Kimchi (Geotjeori) Recipe
A Special Kimchi with a Crunchy Texture: How to Make Cabbage Kimchi / Fresh Cabbage Salad / Cabbage Stir-fry Recipe
Hello everyone! I’m Kim Jin-ok. I first shared this cabbage kimchi recipe on my blog back in July 2013. Nowadays, with cabbage being recognized for its health benefits, I always have some in my fridge. Wondering what unique dish to make with it, I remembered the wonderfully crunchy cabbage kimchi and decided to make it again after a long time. Let’s make this delightful, crisp, and flavorful kimchi together!
Main Ingredients- 1/2 head of cabbage (approx. 1kg after preparation)
- 5 stalks of green onions (or scallions)
- 1/2 onion
Kimchi Seasoning- 1 Tbsp salted shrimp
- 2.5 Tbsp minced garlic
- 2.5 Tbsp plum extract (or sugar)
- 2 Tbsp sesame seeds
- 6 Tbsp anchovy sauce
- 6 Tbsp red pepper flakes
- 1 Tbsp salted shrimp
- 2.5 Tbsp minced garlic
- 2.5 Tbsp plum extract (or sugar)
- 2 Tbsp sesame seeds
- 6 Tbsp anchovy sauce
- 6 Tbsp red pepper flakes
Cooking Instructions
Step 1
First, cut the cabbage in half and remove the hard core. Then, chop it into bite-sized pieces, about 2-3 cm wide. The weight of the prepared cabbage should be around 1kg.
Step 2
Briefly rinse the chopped cabbage under cold water to remove any dust or debris. Immediately drain it well in a colander. Properly draining the water is key to allowing the seasoning to absorb well and maintaining the cabbage’s crisp texture.
Step 3
Now, it’s time to salt the cabbage. Place a handful of cabbage in a large bowl and sprinkle generously with coarse sea salt (100ml). Layer more cabbage on top, then sprinkle with more salt, repeating this process. Finally, evenly drizzle the water (300ml) over the cabbage and gently mix everything together. Let it sit for about 30 minutes to salt. During this time, gently toss the cabbage once or twice to ensure it salts evenly.
Step 4
Meanwhile, chop the green onions or scallions into 2-3 cm lengths. Thinly slice half an onion into strips.
Step 5
After salting for 30 minutes, rinse the cabbage thoroughly under running water to remove excess salt. Drain it completely in a colander. Avoid squeezing the cabbage too hard, as this can make it mushy; let the water drain naturally.
Step 6
Place the drained cabbage in a large bowl. Add all the seasoning ingredients: 1 Tbsp salted shrimp, 2.5 Tbsp plum extract, 2.5 Tbsp minced garlic, 2 Tbsp sesame seeds, 6 Tbsp anchovy sauce, and 6 Tbsp red pepper flakes. Gently mix until the cabbage is evenly coated with the seasoning. Then, add the prepared green onions and sliced onions, and mix again gently until everything is well combined. Taste and adjust any seasonings as needed. If it tastes too salty, adding more sliced onion can help balance the flavor.
Step 7
This fresh cabbage kimchi can be enjoyed immediately like a geotjeori (fresh kimchi salad), offering a delightful crispness. As it ferments slightly, it develops a refreshing, tangy flavor that’s equally delicious. Enjoy your delicious and crunchy cabbage kimchi, and have a wonderful day! *^^*
