Fresh Kimchi (Geotjeori)
Fresh Kimchi or Geojeori is ready-to-eat kimchi. No fermentation is needed, but just as good!
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!