Non-Fermented Geotjeori Kimchi – The Quickest Easy Homemade Cabbage Kimchi
72kcal
Ingredients
- 1/2 small napa cabbage
- 1 tbsp salt (for salting cabbage)
- 0.5 tbsp sugar (for salting cabbage)
Fresh Kimchi Seasoning
- 2 tbsp gochugaru (Korean red pepper flakes)
- 0.7 tbsp sugar
- 3 tbsp Korean fish sauce (anchovy aekjeot)
- 1 tbsp plum syrup (maesil cheong) - optional: if you don't have it, skip or add 0.2 tbsp extra sugar
- 1 tbsp minced garlic
- 1 pinch MSG (optional)
- 1/4 green onions
- 1 tbsp toasted sesame seeds (optional)
Equipment
- 1 Cutting board
- 1 Knife
Method
- Cut the napa cabbage in half.
- Remove the innermost small leaves and set them aside. Slice the remaining cabbage diagonally into bite-sized pieces.
- Sprinkle 1 tbsp salt and 0.5 tbsp sugar evenly over the cabbage and let it sit for 30 minutes to draw out moisture.
- Rinse the salted cabbage thoroughly in water and squeeze out as much water as possible — any leftover moisture will make the seasoning taste weak.
- In a mixing bowl, combine all kimchi seasoning ingredients: gochugaru, sugar, fish sauce, plum syrup, minced garlic, and MSG. Mix well.- If you don’t have plum syrup, skip it or add 0.2 tbsp more sugar.
- Add the drained cabbage to the seasoning and mix until evenly coated.
- Cut 1/4 bunch of green onions into large pieces and gently mix them in. Avoid mixing too hard, as it can make the green onions smell grassy.- If you don’t have green onions, you can use thinly sliced leeks instead.
- Finish with a sprinkle of toasted sesame seeds on top (optional).
Nutrition
Calories72kcalCarbohydrates13gProtein3gFat2gSaturated Fat0.3gPolyunsaturated Fat1gMonounsaturated Fat1gSodium2948mgPotassium419mgFiber3gSugar6gVitamin A1572IUVitamin C31mgCalcium132mgIron2mg