Go Back

Geotjeori (fresh kimchi)

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


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


vegetables prep

  1. 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.

  2. 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

  1. 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

  1. 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.

Recipe Notes

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.