Crispy Napa Cabbage Kimchi (Geotjeori)
Easy and Delicious Napa Cabbage Kimchi (Geotjeori) Recipe for Any Season
When your kimchi stash runs low or you crave fresh, crunchy kimchi, Napa Cabbage Geotjeori is the ultimate choice. The unparalleled freshness and spicy kick of freshly made geotjeori are sure to whet your appetite. This recipe will elevate your everyday meals, not just special occasions. Enjoy delicious Napa Cabbage Geotjeori all year round!
Geotjeori Ingredients- 1 head Napa cabbage (approx. 1.5kg)
- 1 cup coarse sea salt
- 1 cup water
Cooking Instructions
Step 1
1. Prepare the Cabbage: Start with one fresh head of Napa cabbage. After washing it thoroughly, cut it into bite-sized pieces using the back of a knife for a cleaner cut. Slicing it diagonally into 4-5 cm lengths is common, as it allows the seasoning to penetrate well and provides a pleasant texture.
Step 2
2. Salt the Cabbage (Step 1): Sprinkle 1 cup of water over the cut cabbage, then evenly distribute 1 cup of coarse sea salt. Gently toss the cabbage with your hands. Be careful not to knead it too vigorously, as this can make the cabbage mushy.
Step 3
3. Salt the Cabbage (Step 2): Layer the salted cabbage, sprinkling more salt between the layers. This layering helps ensure the cabbage salts evenly. (You can repeat this layering process 2-3 times).
Step 4
4. Curing Time: Let the salted cabbage sit for approximately 1 hour. Turn it over every 20 minutes to ensure even salting and to maintain its crispiness. After 1 hour, the cabbage leaves should be pliable and bend easily.
Step 5
5. Make the Seasoning Paste: While the cabbage is curing, prepare the seasoning. In a blender, combine 5 dried red chilies (soaking them beforehand will make blending easier), 1 thumb-sized piece of ginger, 10 cloves of garlic, 1/4 pear (or 100ml pear juice), 1/4 onion, 2 Tbsp cooked glutinous rice (optional, helps thicken the sauce), 3 Tbsp fermented anchovy sauce, 1.5 Tbsp salted fermented shrimp, and 2 Tbsp plum extract. Blend until smooth. (If you don’t have dried chilies, you can omit them or use fresh chili peppers).
Step 6
6. Age the Seasoning: Add 3 Tbsp of red pepper flakes and 1 Tbsp of sugar to the blended mixture. Stir well. Let this seasoning paste rest for about 30 minutes; this allows the flavors to deepen and the color to develop beautifully.
Step 7
7. Rinse the Cured Cabbage: After salting for 1 hour, rinse the cabbage thoroughly under cold running water 2-3 times. This removes any excess saltiness and impurities, balancing the flavor. Drain the rinsed cabbage in a colander for at least 20 minutes. Insufficient draining can lead to a diluted, less flavorful kimchi.
Step 8
8. Prepare the Scallions: Trim and wash the scallions. Cut the thicker white ends in half lengthwise and then slice them into 4-5 cm lengths. These add color and a fresh aroma to the geotjeori.
Step 9
9. Mix the Geotjeori: Add the aged seasoning paste to the drained cabbage and gently mix with your hands. It’s important to handle the cabbage delicately to avoid bruising. Once the seasoning is evenly distributed, add the prepared scallions, 2 Tbsp of toasted sesame seeds, and 1 Tbsp of sesame oil. Mix gently one last time to combine. Geotjeori is best enjoyed immediately for maximum freshness and flavor.