Sweet Autumn Napa Cabbage Kimchi (Geotjeori)
Delicious and Refreshing Napa Cabbage Kimchi Made with Sweet Autumn Cabbage
While making scallion kimchi and radish kimchi, I also decided to make some fresh Napa cabbage kimchi, or ‘Geotjeori’. For a while, the price of cabbage was unbelievably high, making it difficult to make this fresh kimchi. But now that the prices have dropped, I quickly bought some! It’s been months since I last had fresh kimchi, and it tasted absolutely wonderful. We ate it right after making it, and I ended up having two plates in one sitting! My sons also really enjoyed the Geotjeori, saying they hadn’t had it in a while and loved it. Now, I have plenty of fresh kimchi in my kimchi refrigerator, which makes me feel quite content. This Napa Cabbage Geotjeori, made with sweet autumn cabbage and a spicy seasoning, is a delightful fresh kimchi. Enjoy making and eating it! Please take care of your health today~♡
Ingredients
- Napa Cabbage 1 head (approx. 3 heads total)
- Coarse Sea Salt 3 cups
- Scallions (or Green Onions) 1 bunch
Seasoning
- Sweet Rice Porridge (Juk) 5 cups
- Anchovy Sauce 1/2 cup
- Mashed Red Chilies (Gochugaru paste) 1 + 1/2 cups
- Korean Chili Flakes 5 cups
- MSG (Flavor Enhancer) 2 Tbsp
- Minced Garlic 2 Tbsp
- Scallions (finely chopped)
- Sweet Rice Porridge (Juk) 5 cups
- Anchovy Sauce 1/2 cup
- Mashed Red Chilies (Gochugaru paste) 1 + 1/2 cups
- Korean Chili Flakes 5 cups
- MSG (Flavor Enhancer) 2 Tbsp
- Minced Garlic 2 Tbsp
- Scallions (finely chopped)
Cooking Instructions
Step 1
Prepare the Napa cabbage. Remove any wilted or dirty outer leaves, and discard any yellowed leaves.
Step 2
Cut the cabbage in half, then score the thick core with a knife and cut it into quarters. Avoid cutting them too small, as this can affect the texture. Aim for bite-sized pieces.
Step 3
Place the quartered cabbage in a large basin. Sprinkle the coarse sea salt (3 cups) evenly over the cabbage, focusing more on the thicker stem parts. Let it wilt for about 1-2 hours, or until the stems become translucent and tender. It’s good to turn the cabbage pieces over once or twice during this time to ensure even salting.
Step 4
Rinse the salted cabbage thoroughly under cold running water 3-4 times to remove excess salt. Place the rinsed cabbage in a colander to drain the water completely. If the cabbage isn’t drained well, the kimchi might turn out bland.
Step 5
In a large bowl, combine the sweet rice porridge (5 cups), anchovy sauce (1/2 cup), mashed red chilies (1 + 1/2 cups), Korean chili flakes (5 cups), MSG (2 Tbsp), minced garlic (2 Tbsp), and finely chopped scallions. Mix well to create the seasoning paste. Feel free to adjust the amount of garlic or anchovy sauce to your preference.
Step 6
Add the drained cabbage to the bowl with the seasoning paste. Gently mix and coat the cabbage evenly with the seasoning, starting from the stems to the leaves. Be careful not to mash the cabbage too much.
Step 7
Transfer the seasoned cabbage kimchi into a storage container. While it’s delicious to eat immediately, letting it rest in the refrigerator for about a day will allow the flavors to meld, resulting in an even richer taste. Enjoy your kimchi at your preferred level of ripeness. ^^
