Fresh Kimchi or Geotjeori is ready-to-eat kimchi. It doesn’t need to be fermented, but it’s just as good!
Kimchi, linguistically speaking, means fermented vegetable. In Korea, there is a wide variety of it. Some are made with scallions, chives, radishes, cucumbers, perilla leaves, and so much more. Kimchi, however, is better associated with napa cabbage worldwide. It is the most basic and most common form of Korean fermented vegetable.
Kimchi Day
Traditionally, we would have what we call “Kimchi Day”, which means we would spend the day making literally big batches of kimchi. Big batches mean we prepare to ferment double-digit kilos of cabbage and other vegetables. With the several key steps required to make kimchi, it typically takes a whole day to finish. We even dedicate trusty gloves, aprons, and boots only for this day.
It is an important day for traditional Koreans because this is going to be the family kimchi stash for the whole year. The recipes are unique per family and we pass them down from generation to generation. I want to share all these with you because I love being a part of such a special culture.
While the fermented kimchi-making process might sound like a bit of work, I made a simpler and easier kimchi recipe so you can still taste this special side dish. Fresh Kimchi or Geotjeori is kind of like a spicy cabbage salad. The taste is very close to fermented kimchi but with lesser acidity, leaning toward sweet and spicy which I am sure you will enjoy. Let’s go!
Napa Cabbage
For this recipe, we will be using napa cabbage. If you’re in the market look for one that is clean, crunchy, and a bit yellow to ensure that it is in its peak state.
In cutting the cabbage, the most ideal piece of cut is the small middle parts of it. For the big parts make sure to slice it horizontally or diagonally to get both the root and the leaf in every bite. With that, you get the best of both worlds!
After cutting, brining the cabbage is a very important step that you should not skip. Doing it will not only give the cabbage flavor but also help draw out as much water so it doesn’t get soggy when stored in the fridge.
The difference in texture should be evident after the brining process. Before, the cabbage will break when folded. After, it becomes bendable but will not break, and at the same time, it remains crunchy.
Washing and draining it is also an important step. Generally speaking, used a ton of salt, so we need to wash the excess down. Don’t worry though, it has already done its purpose by bringing out the taste of the cabbage. Draining it properly will make sure that the kimchi sauce sticks to the cabbage really well.
What kind of salt?
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The best salt to use is sea salt. It’s a natural preservative and it’s not too salty. Use kosher salt in place of it if sea salt is not available, but don’t use iodized salt. Do not use fine salts, because they tend to be more than the grams prescribed, thus making the kimchi salty.
Kimchi Sauce
There are several components to the kimchi sauce, and knowing their purpose and substitutions will help you own this recipe. Note that many of these should be available in Hmart or Amazon.
- Garlic, Onion, and Ginger – These are aromatics that provide layers of flavor to the kimchi. If you are allergic to any of these, you can skip either one but make sure to have at least either two of these ingredients.
- Korean Apple and Korean Pear – These fruits are for the sweetness and acidity of the kimchi. It also helps develop the flavor once you store it in the fridge. It should be okay to use regular apples and pear, but if you can find only one, prioritize using the pear, the Asian kind if possible.
- Shrimp Paste – Shrimp paste is a condiment used in many Asian dishes. These fermented shrimp give umami to any dish you add them to. If you are allergic to shrimp, you can use more fish sauce instead.
- Fish Sauce – Fish sauce is another condiment used in many Asian dishes. Like the shrimp paste, it will give umami to the kimchi. If you are allergic to fish sauce as well, you can substitute it with soy sauce or vegetable broth. However, I have them myself.
- Red Pepper Flakes or Gochugaru – In making this, make sure to use Korean Red Pepper Flakes. There is no other substitute for it. Gochugaru is used in large quantities because it’s mildly spicy. If your tolerance for spice is low, you can reduce the number of pepper flakes accordingly.
- Corn Syrup – It might come as a shock to find corn syrup in kimchi, but what it does is it makes the sauce glossy and makes it come together. If corn syrup is not available, you can use equal parts of sugar and water instead.
- Rice Flour Mixture – For Fermented Kimchi, cabbage absorbs the kimchi sauce in the process. For Fresh Kimchi, the rice flour mixture is going to be the agent that wraps the sauce around the cabbage. If you do not have rice flour, you can also blend cooked rice with water, it will have a similar result.
When it has come together, you should taste a sweet, spicy, and flavorful kimchi sauce. The best way to test if it tastes right for you, get a piece of cabbage and dip it in the sauce. It should taste just like the combination of flavors I mentioned.
If you like it a bit more spicy, gradually add pepper flakes. If it is a bit sweet, gradually add corn syrup. And if you think it needs a bit more flavor, gradually add fish sauce.
Kimchi Ingredients Coming Together and Storage
For fresh kimchi, you just need to mix the sauce with the cabbage thoroughly. Use your hand to give it that “sohn mat”. And just like with any other cooking, give it a lot of love~
It should come together just like a salad, and you can enjoy this right away! For any leftovers and to keep them fresh, store them in a clean jar or clean container in the fridge and it should be good for 7-10 days. The flavor should continue to develop in that span.
This kimchi can be stored for longer if done properly. Take note, however, that the longer it sits, the watery it becomes. Make sure to smell and taste before consuming to know whether kimchi has gone bad.
Serving and Other Recipes with Kimchi
Fresh Kimchi is best served as a side dish to Korean BBQ, Bossam, Kalguksu, or Porridge.
But if you want to take things up a notch, here are several kimchi dishes you can make:
So healthy and so versatile!
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Fresh Kimchi (Geotjeori)
Equipment
- 2 Big Bowls
- Strainer
- Heavy Object Or deep pot with water
- Blender
- Clean Jar or Container
Ingredients
- 7 lbs Napa Cabbage
- 1 bunch Chives Sliced to matchsticks
- 50 grams Sea Salt
- 4 cups Water
Kimchi Sauce Ingredients
- 150 grams Onion
- 4 tbsp Garlic
- 1/2 tbsp Ginger
- 150 grams Korean Apple or Korean Pear Combined
- 1/4 cup Shrimp Paste
- 1/4 cup Fish Sauce
- 2 cups Red Pepper Flakes or Gochugaru
- 3/4 cup Corn Syrup
- 1 1/2 cup Water
- 1/2 cup Rice Flour
Instructions
Brining the Cabbage:
- Slice the cabbage in half and remove the core. Take out and separate the small pieces in the middle, that is the perfect size.
- For the big pieces, cut it once in the middle then diagonally or horizontally to bite size so there will be a stem and leaf in every bite.
- In a big bowl, layer cabbage and sea salt alternately so all the pieces will be salted.
- Afterward, cover the salted cabbage in water then place a heavy object on top to push it down so the salted water comes up and brines the whole cabbage, in the same way, all the water content from it comes out.
- Let it sit for 30 minutes.
- After brining, rinse it 2 times to remove excess salt, then let it drain for 30 minutes to dry out so the sauce can stick properly.
Kimchi Sauce
- Blend up onion, garlic, ginger, apple, pear, shrimp paste, and fish sauce.
- Transfer into a bowl and mix with pepper flakes and corn syrup. Set aside.
- In high heat, mix water and rice flour until it comes to a boil. Make sure to mix thoroughly to prevent any lumps.
- Combine the rice flour and pepper flakes mixtures and mix thoroughly. To taste test, dip a cabbage into the sauce and adjust according to preference.
Making the Kimchi:
- Once the cabbage is drained, mix the sauce with the cabbage using your hand so everything gets sauced up. Mix thoroughly with a lot of love.
- Plate and serve as a side dish and enjoy!
Nina Lopez says
Love this recipe! I’m trying to make it again and don’t have any more rice flour, how much cook rice would you suggest I use to substitute it before I add water?
Chef Chris Cho says
Same amount of rice or even all purpose flour, just do the same process of making a paste for it. 🙂
Carolina H. says
Is shrimp sauce similar to shrimp paste? All my searches lead to sauces, but it doesn’t look the same as shrim paste
Megan Lakes says
What’s the difference in this recipe and fermented? Can I leave this in the fridge to ferment?
Chef Chris Cho says
For fermented and fresh kimchi, the ingredients are almost the same. The main difference lies in the process of making it so the other will be more suitable to ferment and develop that unique sour taste.
For this recipe, you can store it in the fridge so the flavors of the sauce comes together but you need to consume it within the week because there might be difference in texture if left for longer.
Felicity says
How do I store this and how long will it last?
Chef Chris Cho says
Place in a clean container and store in the fridge. It should last for 7-10 days.
Jen says
Can I use something besides shrimp paste?
Chef Chris Cho says
Add more fish sauce instead~
Jennifer Kennedy says
This was amazing. Crisp and tasty. Thank you.
Chef Chris Cho says
Yeobosayo!!!
Jerrod Beaulieu says
So far so good..!! Couldn’t find shrimp past so I made my own. Took a sample before jarring and this is pretty darn Legit for a white guy! Love it chef Chris keep it up!! Ready to try more!!
Chef Chris Cho says
Wow! It’s amazing to hear that you made your own shrimp paste! Glad it’s working out well for you and hope you try out more recipes soon!