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Geotjeori (fresh kimchi)

Course Side Dish, Condiment
Cuisine Korean, Asian
Keyword spicy, geotjeori, kimchi, cabbage
Prep Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings 8 portions

Ingredients

vegetables prep

  • 1 napa cabbage (also known as Chinese leaf)
  • 2 tablespoons sea salt
  • 250 ml water filtered if possible
  • 3 spring onions sliced

spice paste prep

  • 1 tablespoon garlic & ginger paste
  • 1-2 tablespoons gochugaru (korean red chilli pepper flakes)
  • 1 teaspoon fish sauce
  • dash light soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 1 teaspoon orange marmalade
  • 1 teaspoon toasted sesame seeds

Instructions

vegetables prep

  • Cut the napa cabbage into quarters, removing the hard stem at the bottom. Roughly chop the cabbage and set aside in a large bowl. Add the sea salt and water and mix well, pressing down to ensure all of the cabbage pieces are covered in the salt water. Set aside for 1 hour and 20 minutes, mixing once or twice during that time.
  • Rinse the cabbage well to ensure the salt water is completely removed and set aside in a colander for 10 minutes until dry. Add the sliced spring onions and mix.

spice mix prep

  • In a large bowl, combine the gochugaru, garlic & ginger paste, fish sauce, light soy sauce, sesame oil, orange marmalade & toasted sesame seeds. Mix well.

final step

  • Mix the prepared vegetables and spice paste. Mix well until all of the vegetable pieces are coated. Spoon the geotjeori into a large clean jar and set aside in the fridge. The geotjeori is ready to eat immediately but will taste best after 24 hours.

Notes

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This fresh kimchi can be eaten immediately but will taste best after 24 hours in the fridge and will keep well for up to 1 week.