Grandma's Fresh Kimchi (Geotjeori)

Serves 1
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Directions

  1. 1Cut off the base of the napa cabbage.
  2. 2Separate the outer leaves.
  3. 3Cut the cabbage lengthwise into long pieces so that the leaf and stem stay together.
  4. 4In a bowl, mix 1 liter of water with 1 cup of salt until dissolved.
  5. 5Pour the salt water over the cabbage and let it sit for 1 hour, flipping every 30 minutes.
  6. 6In a pot, add 1 liter of water and 20g of kelp.
  7. 7Boil for 10 minutes, then remove the kelp.
  8. 8Mix 4 tablespoons of sweet rice flour with 1/2 cup of water and add to the kelp broth.
  9. 9Stir quickly for 10 seconds, then turn off the heat.
  10. 10Cool the sweet rice paste (pulp) in cold water.
  11. 11Make the sauce by combining fish sauce, salted shrimp, minced garlic, minced ginger, chili powder, and sugar in a mixing bowl.
  12. 12Add the cooled sweet rice paste to the sauce.
  13. 13Mince the head part of green onions and add to the sauce.
  14. 14Rinse the salted cabbage in running water.
  15. 15Add the sauce to the cabbage, along with sliced green onion leaves and sesame seeds.
  16. 16Mix well.

Ingredients

  • 1 head Napa Cabbage
  • 300 grams Green Onions
  • 20 grams Kelp
  • 4 tablespoons Sweet Rice Flour
  • 15 tablespoons Fish Sauce
  • 6 tablespoons Salted Shrimp
  • 5 tablespoons Minced Garlic
  • 1 tablespoon Minced Ginger
  • 18 tablespoons Gochugaru (Korean Chili Powder)
  • 12 tablespoons Sugar
  • 1 liter Water
  • 1 cup Salt
  • 10 tablespoons Sesame Seeds

Tips

  • Cutting the cabbage lengthwise, rather than crosswise, helps keep the leaves and stems together for better flavor.
Grandma's Fresh Kimchi (Geotjeori) | Clip Recipe