Geotjeori (fresh kimchi)
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
