Spicy and Refreshing Napa Cabbage Kimchi (Geotjeori)
Crispy and Spicy Napa Cabbage Kimchi, Perfect for Spring
In my household, everyone prefers freshly made kimchi (geotjeori) over fermented kimchi, so I find myself making it about once a month. Since it’s not peak spring cabbage yet, the older cabbages are wonderfully sweet and delicious – as you know, the quality of the cabbage is key to great kimchi! My eldest son wanted it spicier this time, so I soaked and blended some dried Vietnamese chilies. This added an aromatic depth, doubling the flavor! He loved the crispy, spicy kimchi so much that he’s already hinting at wanting more soon! While it can be a bit of work, seeing my children enjoy the food makes me happy to be a mom who cooks with love.
Geotjeori Ingredients
- 1 head of Napa cabbage (approx. 3 small heads)
- 3 cups dried Vietnamese chili peppers
- 2 large bowls of rice water or rice paste (starch paste made from glutinous or regular rice flour)
- 2 cups coarse sea salt
- 1/3 bunch of chives
Seasoning Ingredients
- 4.5 cups Gochugaru (Korean chili flakes)
- 1 cup salted fermented shrimp (minced finely)
- 0.5 cup fermented anchovy sauce
- 2 Tbsp sugar or plum extract (optional, you can use MSG if preferred)
- 2 Tbsp minced garlic
- 2 Tbsp minced ginger (or ground ginger)
- 2 cups blended Vietnamese chili peppers (soaked and then blended)
- A little chopped green onion
- 4.5 cups Gochugaru (Korean chili flakes)
- 1 cup salted fermented shrimp (minced finely)
- 0.5 cup fermented anchovy sauce
- 2 Tbsp sugar or plum extract (optional, you can use MSG if preferred)
- 2 Tbsp minced garlic
- 2 Tbsp minced ginger (or ground ginger)
- 2 cups blended Vietnamese chili peppers (soaked and then blended)
- A little chopped green onion
Cooking Instructions
Step 1
Salting the Cabbage: First, remove the outer leaves of the cabbage and cut it into 2-4 wedges. Place the cabbage in a large bowl or kimchi-making bag. Sprinkle the coarse sea salt generously over the stems of the cabbage. Let it salt for about 1-2 hours, or until the white stem parts become translucent and bendable. This indicates it’s properly salted.
Step 2
Rinsing and Draining: Thoroughly rinse the salted cabbage under cold running water 3-4 times to remove excess salt. It’s crucial to drain the cabbage completely. Place it in a colander to let all the water drip out; excess water can make the kimchi watery and mushy. While the cabbage drains, prepare the seasoning mixture by combining all the seasoning ingredients in a bowl. Mincing the salted fermented shrimp beforehand will help distribute the seasoning evenly.
Step 3
Mixing the Geotjeori: Combine the drained cabbage with the seasoning mixture and chives. Place the well-drained cabbage in a large bowl. Add all the prepared seasoning ingredients and the chopped chives. Wearing disposable gloves, gently mix everything together, ensuring the seasoning coats every part of the cabbage, especially between the leaves and stems. Be careful not to mash the cabbage; mix gently. Taste and adjust seasoning if necessary. You can serve it immediately or store it in the refrigerator.