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