Crisp Yangbaechu Kimchi (Cabbage Kimchi) Fresh Geotjeori
A special fresh geotjeori kimchi made by salting sweet, crisp cabbage and tossing it in a glutinous rice paste seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a special kimchi made easily like fresh napa cabbage geotjeori, using sweet and crunchy cabbage. It is lightly tossed in a seasoning based on glutinous rice paste, and tastes great right away after chilling in the refrigerator without fermentation.
- Servings
- about 8–10 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Cabbage1/2, 2 kg (large)
- Coarse sea salt1 cup
- Scallions (jjokpa)15 (optional)
Glutinous rice paste
- Glutinous rice flour5 tbsp
- Water3 cups
Seasoning
- Glutinous rice paste
- Gochugaru (Korean chili flakes)1 1/2 cups
- Sugar1 tbsp
- Salted fermented shrimp (saeujeot)2 tbsp
- Fish sauce2 tbsp
- Minced garlic4 tbsp
- Minced ginger1 tsp
- Toasted sesame seeds3 tbsp
- Sprinkle the cabbage with coarse sea salt and let it pickle for about 1 hour, then rinse and drain for about 30 minutes.
- If you do not have scallions, you can omit them or use the stems of large green onions.
Steps
Cut the cabbage into bite-sized pieces and rinse under running water.
Spread a layer of cabbage in a large mixing bowl, grab about one or two tablespoons of coarse sea salt in your hand, and sprinkle it over.
Layer cabbage, salt, cabbage, salt, repeating this to salt it.
I salted it for about 1 hour; halfway through, flip it over so the top and bottom switch places to salt evenly.
Rinse a piece in water to taste it; if it is not too salty and suitably wilted,
rinse once in water and drain the moisture for about 30 minutes.
While the cabbage is salting, add the water and glutinous rice flour to a pot and mix well so there are no lumps.
Simmer over low heat until thickened into a porridge, then remove from heat and let it cool.
Cut the scallions into 3 to 4 cm lengths. (If you do not have them, you can omit them, or use the stem part of large green onions.)
In the cooled glutinous rice paste, add 1 1/2 cups gochugaru, 1 tbsp sugar, 2 tbsp salted fermented shrimp, 2 tbsp fish sauce, 4 tbsp minced garlic, and 1 tsp minced ginger, then mix well until nicely combined.
Add the drained cabbage, scallions, toasted sesame seeds, and all the seasoning,
then toss everything evenly to finish.
Ppunwife's tips
- When salting the cabbage, flip it over halfway through to switch the top and bottom positions so it salts evenly.
- You can enjoy it right away after keeping it in the refrigerator for an hour or two without fermenting, or let it ferment slightly before eating if you prefer.
FAQ
Can I substitute anything else if I don't have scallions?
If you do not have scallions, you can simply omit them, or slice and use the white stem parts of large green onion (daepa).
Does cabbage kimchi have to be fermented before eating?
You do not need to ferment it separately; you can eat it right away after chilling in the refrigerator for an hour or two, or let it ferment slightly to taste.
Is there a trick to salting the cabbage evenly?
Sprinkle the salt in alternating layers and let it pickle for about 1 hour, flipping the top and bottom positions once halfway through for even salting.
