Geotjeori or fresh kimchi is a delicious refreshing kimchi variety that comes together in less than half the time of regular kimchi!
Compared to most kimchi that takes a couple of days to prepare, this kimchi can be eaten right away so you don’t have to wait. It’s light, refreshing, and the perfect side dish for any meal! ☺️
Geotjeori Kimchi
Ingredients
- 1 napa cabbage about 2 1/2 lbs
- 2 tbsp salt
- 1/2 cup water divided
- 1 cup garlic chives chopped into 2 inch pieces
- 3 scallions chopped into 2 inch pieces
- 12 garlic cloves
- 1/2 inch ginger
- 1/2 cup Korean radish
- 1/4 cup gochugaru adjust according to spice tolerance
- 2 tbsp sugar
- 6-8 tbsp fish sauce adjust to taste
Instructions
- Split the napa cabbage in half, then into quarters. Remove the core then roughly chop the cabbage to your desired size.
- Sprinkle salt over the cabbage and add about 1/4 cup of water. Mix thoroughly until cabbage is evenly coated with salt and water. Set aside for at least 30 minutes or up to 1 1/2 hours.
- When the cabbage is ready, rinse under cold water then drain. Using your hands, squeeze the excess water out from the cabbage. Work in batches so it's more manageable.
- Combine garlic, ginger, Korean radish, and remaining 1/4 cup water into a high speed blender. Blend on high until smooth. If the mixture is too thick, add more water one tablespoon at a time until it blends.
- Transfer the blended aromatic mixture into a bowl. Add gochugaru, sugar, and fish sauce. Mix together until well combined.
- In a large mixing bowl, add cabbage, garlic chives and scallion. Pour in the sauce and mix everything together well.
- Transfer to a glass jar or container with a tight lid. Store in the refrigerator until chilled and enjoy!
