Fresh Napa Cabbage Kimchi (Geotjeori)
Fresh Napa Cabbage Kimchi (Geotjeori)
The Golden Recipe for Delicious Napa Cabbage Geotjeori: How to Make Fresh Kimchi at Home
Enjoy the crisp, fresh taste of homemade Napa Cabbage Geotjeori! This easy-to-follow golden recipe is perfect for beginners, allowing you to create delicious, crunchy, and flavorful fresh kimchi right in your kitchen. Learn the detailed steps to make this irresistible kimchi that pairs perfectly with rice.
Main Ingredients- 1/2 medium Napa cabbage (approx. 1kg, or 2 small heads of ‘Albaisu’ cabbage)
Salting the Cabbage- 1 cup coarse sea salt (approx. 175-180g)
- 2L water
Seasoning Mix- 120cc red pepper flakes (gochugaru, approx. 9 Tbsp, 64g)
- 60g anchovy sauce (fish sauce)
- 1 Tbsp minced garlic (approx. 30g)
- 1/5 Tbsp ginger powder (approx. 2g) (If using fresh ginger, use 10g, which is about 1/3 the weight of minced garlic)
- 1 Tbsp salted shrimp (saeujeot, approx. 20g)
- 2 Tbsp sugar (20g, add 1 Tbsp more if you prefer a sweeter taste)
- 2 Tbsp corn syrup (30g)
- Approx. 1/5 Tbsp MSG (Monosodium Glutamate) (1g)
- 1 cup coarse sea salt (approx. 175-180g)
- 2L water
Seasoning Mix- 120cc red pepper flakes (gochugaru, approx. 9 Tbsp, 64g)
- 60g anchovy sauce (fish sauce)
- 1 Tbsp minced garlic (approx. 30g)
- 1/5 Tbsp ginger powder (approx. 2g) (If using fresh ginger, use 10g, which is about 1/3 the weight of minced garlic)
- 1 Tbsp salted shrimp (saeujeot, approx. 20g)
- 2 Tbsp sugar (20g, add 1 Tbsp more if you prefer a sweeter taste)
- 2 Tbsp corn syrup (30g)
- Approx. 1/5 Tbsp MSG (Monosodium Glutamate) (1g)
Cooking Instructions
Step 1
First, prepare your cabbage. If you have a medium-sized head of cabbage (about 2kg), use half of it (approx. 1kg). If you’re using ‘Albaisu’ (baby Napa cabbage), two heads should be sufficient. For larger, autumn-harvest cabbages, about one-third of a head will be plenty.
Step 2
It’s important to cut the cabbage into bite-sized pieces before salting for geotjeori. While the ideal size can vary by preference, cutting them into strips about 3-4cm wide works well.
Step 3
Now, let’s make the brine for salting the cabbage. In 2L of water, add 1 cup of coarse sea salt (about 175-180g) and stir until the salt is completely dissolved. One cup of coarse sea salt, packed level, weighs approximately 175-180g.
Step 4
Pour the prepared brine over the cut cabbage and let it salt for 2 hours. To ensure even salting, gently turn the cabbage pieces over every 30 minutes.
Step 5
It’s time to prepare the seasoning mix for the geotjeori. We’ll combine all the seasoning ingredients. For the best flavor and texture, it’s recommended to use Korean-made gochugaru (red pepper flakes) specifically for kimchi. Some Chinese gochugaru may include the stem ends, which can result in a slightly gritty texture.
Step 6
Mix all the seasoning ingredients together. We especially recommend using Korean-made gochugaru intended for kimchi. Some Chinese varieties tend to grind the stem ends along with the flakes, which can lead to a slightly rough mouthfeel.
Step 7
If you don’t have a measuring cup, you can estimate the gochugaru by using about 9 tablespoons (the size used for eating soup or rice) to get a similar amount.
Step 8
For the anchovy sauce, pour in about half the volume of the gochugaru. This will be roughly 7.5 tablespoons, filled to the brim but not overflowing.
Step 9
Add a generous tablespoon of minced garlic. A hearty scoop will add great flavor.
Step 10
If you don’t have ginger powder, use finely minced fresh ginger. Use about one-third the weight of the minced garlic (approximately 10g).
Step 11
For the salted shrimp, scoop out about 1 tablespoon of the solids (discarding most of the liquid) and level it off slightly.
Step 12
Add 2 level tablespoons of sugar (20g). If you enjoy a sweeter geotjeori, feel free to add an extra tablespoon.
Step 13
Corn syrup is essential for a delicious geotjeori! It adds a nice sheen and enhances the overall savory taste.
Step 14
To boost the umami flavor, add a small amount of MSG (Monosodium Glutamate), about 1/5 of a tablespoon (1g). If you prefer to omit MSG, consider adding ingredients like dried kelp broth to enhance the savory depth and enjoy a truly flavorful geotjeori.
Step 15
Mix all the seasoning ingredients well and let them meld for about the same amount of time the cabbage is salting, allowing the flavors to develop.
Step 16
To check if the cabbage is properly salted, gently bend a thick stem. If it bends softly without breaking, it’s perfectly salted.
Step 17
Rinse the salted cabbage under running water 1 to 2 times. Be gentle to avoid bruising the cabbage leaves.
Step 18
Place the rinsed cabbage on a colander and let it drain thoroughly for at least 1 hour. If you’re short on time, you can gently squeeze out excess water by hand.
Step 19
After draining for about an hour, you’ll notice a considerable amount of water has been released. If this water is mixed into the kimchi, it will make it watery and less flavorful. Therefore, thoroughly draining the cabbage is crucial.
Step 20
Add all the prepared seasoning mix to the well-drained cabbage. If you’re unsure about the seasoning quantity relative to the cabbage, it’s a good idea to set aside about 20% of the salted cabbage. Mix the rest with the seasoning, taste, and then add more cabbage if needed. If you have leftover salted cabbage, you can freeze it and use it later in soybean paste stew (doenjang jjigae) for an extra flavorful broth!
Step 21
Gently mix everything together until the seasoning evenly coats the cabbage. You’ll have a beautifully colored and delicious Napa Cabbage Geotjeori ready to enjoy!
Step 22
Sprinkle about half a tablespoon of toasted sesame seeds over the fresh geotjeori for an added touch of flavor and aroma.
Step 23
This geotjeori is fantastic served with boiled pork (suyuk), but it’s also incredibly delicious simply served over a bowl of warm white rice. Try a spoonful and experience its wonderful fresh taste!
