Crispy and Delicious Napa Cabbage Kimchi (Geotjeori)
Crispy and Delicious Napa Cabbage Kimchi (Geotjeori)
Learn How to Make Refreshing and Crunchy Napa Cabbage Kimchi (Geotjeori)!
Napa cabbage kimchi is best with its fresh outer leaves, but unfortunately, only baby cabbages remained, so I carefully prepared and made this dish. This is a recipe for Napa cabbage kimchi that’s spicy, refreshing, and perfect with a bowl of rice. It’s not a huge quantity, so it gets eaten up quickly! I’m sharing this delicious geotjeori recipe that I also shared with my neighbors as a token of my appreciation.
Main Ingredients- Napa cabbage 3.2kg
- Green onions 2 stalks
- Scallions 1 handful
- Coarse sea salt 1/2 cup
Seasoning Ingredients- Red pepper flakes 2/3 cup
- Salted fermented shrimp 2 Tbsp
- Minced garlic 1.5 Tbsp
- Fish sauce 2 Tbsp
- Ginger juice 0.7 Tbsp
- Steamed sweet potato (medium) 1/2
- Onion 1/4
- Frozen apple (grated) 1/4
Additional Tips
- Red pepper flakes 2/3 cup
- Salted fermented shrimp 2 Tbsp
- Minced garlic 1.5 Tbsp
- Fish sauce 2 Tbsp
- Ginger juice 0.7 Tbsp
- Steamed sweet potato (medium) 1/2
- Onion 1/4
- Frozen apple (grated) 1/4
Additional Tips
Cooking Instructions
Step 1
Sprinkle coarse sea salt generously between the layers of the napa cabbage. Let it salt for about 5 hours, turning it over once or twice during this time. The cabbage is ready when the thickest part of the stem bends without breaking.
Step 2
While the cabbage is salting, prepare the seasoning mixture and let it ferment. Allowing the seasoning to sit for 3-4 hours will deepen its flavor. Tip: Typically, glutinous rice paste is used to help the seasoning adhere and keep the kimchi moist. Instead, I used half of a steamed sweet potato that I had leftover. Mashing the steamed sweet potato and adding it to the seasoning works similarly to glutinous rice paste, making the ingredients moist and adding a unique savory depth, creating a subtly richer taste. (This idea was inspired by using mashed potatoes.)
Step 3
Cut the scallions into approximately 3cm lengths. Slice the green onions diagonally.
Step 4
Once the cabbage is well-salted, rinse it thoroughly under running water 2-3 times to remove excess salt. Drain the cabbage well in a colander.
Step 5
The seasoning, after 5 hours of resting, has a beautiful color! Add the seasoning to the drained cabbage and mix gently. Be careful not to mash the cabbage; toss it to coat evenly.
Step 6
Finally, add the cut scallions and green onions, and mix once more. Your delicious and crispy Napa cabbage kimchi is almost ready!
Step 7
I shared a portion of this freshly made kimchi with my neighbor, packed in a small container. It’s a lovely way to share a warm gesture.
Step 8
Serve the finished kimchi generously on a plate. Sprinkle with toasted sesame seeds for a final touch. This refreshing and flavorful Napa cabbage kimchi is now complete and ready to be enjoyed with a warm bowl of rice!
