Crispy Napa Cabbage Kimchi (Geotjeori) Recipe Even Your Youngest Will Love
Crispy and Refreshing Napa Cabbage Kimchi (Geotjeori)
This is a freshly tossed Napa cabbage kimchi (Geotjeori) made with a whole head of baby napa cabbage at the request of my 9-year-old youngest child, who wanted some after school. They absolutely loved it! ^^ To make it more appealing to kids who might be picky about onions, I blended half an onion into the sauce for a smoother texture. It’s wonderfully crisp and has a perfect balance of spicy, savory, and slightly sweet flavors, making it a fantastic side dish for any meal.
Geotjeori Ingredients- 1 head Baby Napa Cabbage (approx. 1kg)
- 2 handfuls Scallions (approx. 50g)
- 1/2 medium Onion
- 3 handfuls Coarse Sea Salt (approx. 60g) – for salting the cabbage
Spicy and Sweet Seasoning- 5 Tbsp Fish Sauce (anchovy or sand lance)
- 6 Tbsp Red Pepper Flakes (adjust to your spice preference)
- 1 Tbsp Minced Garlic
- 1 small piece Ginger (about the size of a thumb, minced or grated)
- 1 tsp Sugar or Sweetener (adjust sweetness)
- 1/2 medium Onion – used for blending into the sauce for smoothness
- 5 Tbsp Fish Sauce (anchovy or sand lance)
- 6 Tbsp Red Pepper Flakes (adjust to your spice preference)
- 1 Tbsp Minced Garlic
- 1 small piece Ginger (about the size of a thumb, minced or grated)
- 1 tsp Sugar or Sweetener (adjust sweetness)
- 1/2 medium Onion – used for blending into the sauce for smoothness
Cooking Instructions
Step 1
First, trim the base of the baby napa cabbage and separate the leaves. Wash them thoroughly under cold running water. Cut the cleaned cabbage leaves into bite-sized pieces, about 4-5 cm long. Avoid cutting them too small, as this can reduce the satisfying crunch.
Step 2
Place the cut cabbage in a bowl and rinse it once lightly with water. After draining some of the water, sprinkle 3 handfuls of coarse sea salt evenly over the cabbage. Pour about half a cup (100ml) of water over the cabbage, then gently toss to coat. Let it sit for 20-30 minutes to salt. Toss it once or twice during this time to ensure even salting.
Step 3
While the cabbage is salting, prepare the other ingredients. Trim and wash the scallions, then cut them into lengths of about 4-5 cm. Thinly slice or finely mince the 1/2 onion. (If children will be eating this, mincing the onion finely will make it less noticeable.)
Step 4
Now, let’s make the delicious seasoning! In a blender, combine 5 Tbsp fish sauce, the peeled 1/2 onion, minced ginger (or grated ginger), 1 Tbsp minced garlic, and 1 tsp sugar (or sweetener). Blend until smooth. Blending the onion into the sauce makes it smoother and more palatable for children! Add 6 Tbsp red pepper flakes to the blended mixture and stir well.
Step 5
Let the prepared seasoning mixture sit for a moment. This allows the red pepper flakes to hydrate and deepen in color, usually for about 5 minutes. This step helps to develop a richer flavor in the sauce.
Step 6
Check the salting progress of the cabbage. After 20-30 minutes, try bending a piece of cabbage. If it bends easily without snapping, it’s properly salted. Rinse the salted cabbage in cold water a couple of times to remove excess salt. Drain it thoroughly in a colander. Ensuring the cabbage is well-drained is crucial to prevent the Geotjeori from becoming watery and diluted.
Step 7
Add the prepared scallions and sliced (or minced) onion to the drained cabbage. Pour all of the seasoning mixture over the ingredients. Now, gently toss everything together with your hands until well combined. Be gentle to avoid mashing the cabbage; the goal is to evenly coat everything with the flavorful sauce.
Step 8
Finally, sprinkle a bit of toasted sesame seeds for extra flavor and a glossy finish. Give it one last gentle mix, and your delicious Napa Cabbage Geotjeori is ready! It’s best enjoyed immediately for maximum crispness and freshness. You can also chill it in the refrigerator for a bit before serving for a cooler taste. Enjoy your meal!
