Korean Fresh Kimchi (Geot-Jeori)

This delicious fresh kimchi (geot-jeori) recipe is a great option when you want some fresh kimchi available as soon as possible. If you start making this particular kimchi early in the morning, then you will have freshly made kimchi ready by lunch.

Kimchi is a huge part of everyday meals in Korean households. You will always see kimchi available as a side dish, also known as banchan, basically with every single meal. Sometimes life gets busy though and you just want fresh kimchi that is homemade and can be made quickly. 

Key features and tips

This particular kimchi recipe is not meant for long term storage or is a long fermentation style of kimchi. You can keep this in the fridge and eat it for up to a week. 

Ingredients needed for this fresh kimchi

• Napa cabbage (medium-sized, about 2 lbs)
• Salt
• Water
• Green onions
• Sweet rice powder
• Korean red chili pepper powder (gochugaru)
• Fish sauce
• Korean-style salted shrimp (see images below – if you can’t find the exact one pictured below in your area here is an option to try)
• Garlic cloves
• Ginger root
• Sugar
• Sesame seeds

How to make this easy and quick kimchi recipe

Step 1: Prepare the napa cabbage

Rinse each napa cabbage leaf separately well. Drain well.

Hold the napa cabbage leaf and make slits at the base of the leaf. Tear down the rest of the leaf to make long strips. Place all strips in a large enough bowl.

Step 2: Salt the napa cabbage

Sprinkle salt over the napa cabbage. Let it soak in the salt for about 5 hours. At the 2.5 hour mark, mix the cabbage leaves and allow the top layers and move to the bottom.

Step 3: Make the sweet rice powder mixture

Make the sweet rice powder mixture by combining water and the sweet rice powder into a small pot. Put the small pot over high heat. Continue stirring to make sure it doesn’t burn. Once it reaches a boil, remove it from the heat. Allow it to completely cool.

Step 4: Make the spicy kimchi mixture

Let’s make the spicy mixture. Add the cut green onions, red chili pepper powder (gochugaru), fish sauce, brined shrimp, garlic cloves, ginger root, sugar, and sesame seeds into the rice powder mixture. Mix together well. Set aside for later.

Step 5: Rinse the salt off the cabbage leaves

Rinse the cabbage leaves really well and remove the salt. Drain well. 

Step 6: Mix the spicy mixture and cabbage leaves together

Add the spicy mixture to the cabbage leaves and mix well. Enjoy.

We hope you enjoy this easy and quick kimchi recipe!

Want more kimchi recipes?

• Green Cabbage Kimchi
• Stuffed Cucumber Kimchi (Oi Sobagi)
• Spinach & Chive Fresh Kimchi (Geotjeori 겉절이)
• Korean White Kimchi (Baek Kimchi)
• Korean Winter Kimchi

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Korean Fresh Kimchi (Geot-Jeori)

Prep Time: 5 hours 20 minutes

Total Time: 5 hours 20 minutes

This delicious kimchi recipe is a great option when you want some fresh kimchi available as soon as possible. If you start making this particular kimchi early in the morning, then you will have freshly made kimchi ready by lunch.

Print

Ingredients

• 1 head napa cabbage (medium-sized, about 2 lbs)
• ½ cup salt
• 1 cup water
• 2 green onions, cut into 1” on the diagonal
• 2 tsp sweet rice powder
• ¼ cup red chili pepper powder (gochugaru)
• 2 tsp fish sauce
• 1 tsp Korean-style salted shrimp, minced
• 4 garlic cloves, minced
• ¼ tsp ginger root, minced
• 2 tsp sugar
• 1 tsp Sesame seeds

Instructions

1. Rinse each napa cabbage leaf separately well. Drain well.
2. Hold the napa cabbage leaf and make slits at the base of the leaf. Tear down the rest of the leaf to make long strips. Place all strips in a large enough bowl.
3. Sprinkle salt over the napa cabbage. Let it soak in the salt for about 5 hours. At the 2.5 hour mark, mix the cabbage leaves and allow the top layers and move to the bottom.
4. Make the sweet rice powder mixture by combining water and the sweet rice powder into a small pot. Put the small pot over high heat. Continue stirring to make sure it doesn’t burn. Once it reaches a boil, remove it from the heat. Allow it to completely cool.
5. Let’s make the spicy mixture. Add the cut green onions, red chili pepper powder (gochugaru), fish sauce, brined shrimp, garlic cloves, ginger root, sugar, and sesame seeds into the rice powder mixture. Mix together well. Set aside for later.
6. Rinse the cabbage leaves really well and remove the salt. Drain well.
7. Add the spicy mixture to the cabbage leaves and mix well. Enjoy!

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