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Authentic & Easy Korean Cabbage Kimchi (Geotjeori)

Name: Authentic & Easy Korean Cabbage Kimchi (Geotjeori)
Prep time: 1 h 20 min
Cook time: 10 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: korean
Ingredients: napa cabbage leaves; coarse salt; water; all-purpose flour; Chinese chives; scallion; Garlic; ginger; fish sauce; Korean plum syrup (Maesil); salted fermented shrimp (Saeujeot); red pepper flakes

groups6 servingsspeedEasycountertopsPrep: 80 minsskilletCook: 10 minsscheduleTotal: 90 minsoutdoor_grillNo-cooklocal_fire_departmentSpicy

Allergens:warningFishwarningShellfish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total

schedulePrepare in advance

circleCabbage needs to be salted for 40 minutes in advance40min
circleCabbage needs to be flipped and salted for another 40 minutes in advance40min

Preparation

00:00:54

warningStay safe

Hold the cabbage firmly when cutting through the tough root end to prevent the knife from slipping.

Cut 1 whole napa cabbage (approx. 1500g) in half lengthwise from the root, then split open by hand; cut each half into quarters. Remove the hard stem, then cut the cabbage into bite-sized large pieces.

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Watch out

Do not cut the cabbage pieces too small, or they will lose their signature crunchy texture.

Ingredients:napa cabbage leaves (1500 g)

Tools:chef's knifecutting board

Waiting Time

00:01:55

Place the chopped cabbage in a large mixing bowl, sprinkle with 100ml water to moisten; evenly sprinkle 100g coarse sea salt and toss well by hand so the salt sticks to every leaf. Let sit for 40 minutes until water starts to drain out.

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Watch out

Make sure to splash water on the cabbage first so the coarse salt sticks properly to extract water.

Ingredients:napa cabbage leaveswater (100 ml)coarse salt (100 g)

Tools:mixing bowl

Waiting Time

00:05:03

After the first 40 minutes, the cabbage volume will shrink and soften. Turn the cabbage upside down by hands, moving bottom leaves to top. Let it sit for another 40 minutes until stems are soft and bendable without snapping.

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Watch out

You must turn the cabbage halfway through, otherwise only the bottom layer will be properly salted while the top remains stiff.

Ingredients:napa cabbage leaves

Tools:mixing bowl

Active Cooking

00:06:35

Pour 100ml water into a small pot and bring to a boil. Over medium-low heat, add 20g wheat flour and whisk continuously until a smooth, lump-free paste forms. Remove from heat and let cool completely.

local_fire_departmentMedium-low heat, approx. 2 mins

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Watch out

Whisk constantly while cooking the flour paste, otherwise it will quickly scorch and form lumps on the bottom.

Ingredients:water (100 ml)all-purpose flour (20 g)

Tools:saucepanwhisk

Active Cooking

00:07:10

Move the salted cabbage to the sink, rinse quick once under cold running water to wash away excess surface salt. Lift out the cabbage and squeeze out moisture firmly with both hands in batches, then put into a clean large basin.

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Watch out

Squeeze the cabbage thoroughly

leftover excess water will dilute the kimchi sauce and ruin the crunchy taste

Ingredients:napa cabbage leaves

Tools:slotted strainer

Preparation

00:07:36

Rinse 100g chives and cut into 3-4cm length pieces; split 50g scallions lengthwise and chop finely. Add all chopped chives and scallions directly into the large bowl with the drained cabbage.

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Watch out

Cut chives into manageable length segments

do not mince them too finely

Ingredients:Chinese chives (100 g)scallion (50 g)

Tools:chef's knifecutting board

Active Cooking

00:08:01

In the bowl containing the completely cooled flour paste, add 15g minced garlic, 8g minced ginger, 105ml fish sauce, 30ml plum syrup, and 15g salted fermented shrimp. Add 100g red pepper flakes (gochugaru), and mix thoroughly with a spoon until a thick, shiny red kimchi paste forms.

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Watch out

Make sure the flour paste is completely cooled before mixing in ingredients, or the heat will spoil the freshness.

Ingredients:all-purpose flourGarlic (15 g)ginger (8 g)fish sauce (105 ml)Korean plum syrup (Maesil) (30 ml)salted fermented shrimp (Saeujeot) (15 g)red pepper flakes (100 g)

Tools:mixing bowlspoon

Active Cooking

00:10:25

Wear disposable food gloves on both hands, pour the prepared red kimchi paste over the cabbage and chives in the large bowl. Thoroughly rub and mix the cabbage using both hands until every single leaf and vegetable is evenly coated in rich red kimchi sauce.

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Watch out

Always wear disposable gloves to prevent chili burn on hands, and rub thoroughly to coat between every leaf fold.

Ingredients:napa cabbage leavesChinese chivesscallion

Tools:gloves

Waiting Time

00:12:16

Transfer the mixed kimchi in batches into a glass airtight storage container. Press down firmly with hands to pack tightly and eliminate air pockets. Seal tightly with the lid and leave at room temperature for 1 day to ferment before serving or refrigerating.

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Watch out

Press down tightly when packing into the container to remove air, which aids fermentation and prevents spoilage.

Ingredients:napa cabbage leaves

Tools:glass airtight container