Hi guys,
Today I’m sharing delicious fresh kimchi recipe- we call Geotjeori!
It’s not fermented and you can eat it right after you made it. 🙂 I personally LOVE geotjeori, my mom used to make all the time especially when guests coming to our house or Korean holidays. It is just delicious with freshly cooked warm rice, AH! SO GOOD!!
It is the best when it’s fresh- but you can keep this kimchi in your refrigerator for about a week. I recommend you to make small amount of this recipe so you don’t have to waste it.
Hopefully you give this recipe a try one day! 😀
Geot-Jeori : Korean Fresh Kimchi
Prep time
Cook time
Total time
Author: Seonkyoung Longest
Serves: 5
Ingredients
For Salted Cabage
- 2½ lb. Napa cabbage
- 2 cups Cold water
- ⅓ cup Sempio coarse sea salt
For Kimchi Paste
- 5 Cloves garlic
- 3 Green onions
- 4 Tbs. Gochugaru, Korean red pepper flakes
- 2 Tbs. Fish sauce
- 2 Tbs. Apricot preserve
- 1 Tbs. Toasted sesame seeds
Instructions
- Cut napa cabbage in quarter, and remove stem. In a large bowl, add yellow small part of cabbage leaves as whole, and rest of bigger leaves cut into about 3 inch long and 1 inch wide then add into bowl as well. Doesn’t need to be exact sizes, actually uneven cut cabbage pieces are better for texture.
- Mix cold water and sea salt until salt has absorbed; pour over cabbage. Toss cabbage pieces to mix well with salted water and press it down as much as possible. Let it soak for 40 minutes. Half way though time, toss upside down so cabbage will soak evenly.
- Meanwhile, let make kimchi paste.
Finely chop garlic and cut green onion into half in lengthwise then cut into 1inch long pieces.
- Add all ingredients for kimchi paste accept sesame seeds in a mixing bowl and combine, set aside.
- Drain salted cabbage and rinse under running cold water for about 1 minute to get rid of excess salt and some dust. Drain completely about 5 minutes.
- Combine cabbage and paste in a large mixing bowl and mix with your hand (I recommend you to wear a plastic glove) with gentle pressure and squeeze action, so cabbage will absorb color and flavor of paste very well.
- Add toasted sesame seeds and give a light final toss, transfer to a serving plate and serve immediately with some garnish of extra sprinkle sesame seeds.
Enjoy!
60 comments
I love Kim Chee and this looks easy and delicious. Could I use coarse kosher salt instead of the sea salt? Thanks in advance for your help.
You can, it just tradition to use sea salt to salting cabbage in Korea.
hi great recipe! cant wait to try it out. quick question, how long can i store it in the fridge?
About a week. 🙂
What can I substitute for apricot preserve?
Apple jam would work as well.
Can I use pineapple jam instead?
Yes!
I couldn’t find apricot preserves so i bought peach, that should work right!?
YES!! It should work perfectly!!
Do you think I can use grapefruit jelly? That’s what I have at home right now and I’m trying to get rid of it :p
That’s interesting…. I’ve never had grapefruit jelly before? Does it have a bitter taste? Then it might not work.. but if the bitter taste is not too strong, it might!
Have tried this and it is wonderful! Taste good!
Can I omit the fish sauce to make it vegan or any vegan sub ins for fish sauce??
Yes, you can. Add 1 tsp of leigh soy sauce and omit the fish sauce. Taste and add more salt for your taste before mix with cabbage. 🙂
Thanks for sharing your quick instant kimchi. Gonna try to get all the ingredients & start doing it. So excited and hope it turns out well.
It’s one of my go-to kimchi recipe all time! Even my mom is so proud of me with this recipe! hope you love as much as me and my family did!! Good luck in your kitchen~!
Hi Seonkyoung I made “GEOT-JEORI : KOREAN FRESH KIMCH” last night. As I was not able to get all the ingredients as per your recipe, I made some changes.
1. I used spicy red chilly powder instead of “Gochugaru, Korean red pepper flakes”
2. I used Soy Sauce in place of Fish Sauce
3. I used Orange Ginger preserve as I could not get apricot preserve.
The kimchi looks good but not as red as yours. The only problem is, its very spicy (hot) and the salt seems to be less. Can I add salt now??
Hello Parvathi!
For the Korean kimchi’s signature red color, you have to use Korean red pepper flakes, Gochugaru. Otherwise, it will be very tough to get the beautiful red color.
Fish sauce is seems to be more saltier than soy sauce, so please godhead and add more salt to your taste! 🙂
Good luck in your kitchen~!
Just finished making this and it Tastes amazing!! Kept expecting the sour flavor from traditional kimchi but once I stopped thinking about that I loved it!!!
Got a little afraid when I opened the fish sauce for the first time. Never smelled it before and it was STRONG! But it doesn’t taste how it smells and doesn’t blow off your taste buds! Used the 3 crabs brand you recommended. Excited to eat this with rice and the Kalbi I’ll be making this weekend! I also made your Ultimate stock today and the smell was heavenly!!
I Put it in the Kalbi marinade for a BBQ this weekend. Did a lot of cooking today and am expecting to be the star of the Bbq!!!!!! Gonna make GYERAN JJIM with the rest of the stock. I split it and froze the other half.
Thank you so much for teaching me to make delicious Korean/Asian food and making it easy and really fun!!! Thank you Jacob for helping film her and sharing your time with her with us!! Love you both!
You’re Da Bomb!!!!!!!!!✌?
WOW, Sammy, you cooked up like a storm!!! How amazing!! Thank you so much for sharing all your experience with the recipes, and I wish you the best BBQ party EVER!! Sounds like you got the food down, like a pro! Wish I could come to your BBQ to enjoy all the delicious food you made! I will let Jacob know about your comment, he will be really appreciate too! 🙂 Love you!! ❤️
I can’t wait to try this! Is there a reason why it can only be good in the fridge for a week? Wouldn’t it just ferment like usual kimchi? 🙂 Just curious, thanks so much!
It will get watery and the cabbage will start having kinda old smell after up to 5-7 days. You will see what I’m talking about when the days going by and smell/taste it. 🙂 It happens only because the cabbage didn’t soak in salted water long enough (as regular meant-to-be-fermented kimchi). Hope this helps!
Hi Seon Kyoung!
I made this today, (though I did not have apricot preserves, so I used a local pineapple jam) and it was amazing!! My husband who does not eat kimchi tried it and asked for more to eat with his bulgogi. It was really good! Thank you so much for this recipe!
WOW! I’m so happy to hear that Joy!!! YAY!!! So proud of you!!! 😉 Xoxo
I’m so excited to have found your site! And to try this recipe! I love Korean food mostly because of the banchans, and I’m looking forward to trying all of yours. I like kimchi that is not very fermented and look everywhere for Korean restaurants that have non-fermented kim chi. I especially like the kimchi that has raw oyster in it. Can you add raw oyster to this recipe?
You can definitely add raw oyster into this recipe! Yummy!!
My Korean dad makes kimchi almost just like this. He doesn’t really like strongly fermented kimchi, so this was the only recipe I knew until the internet and food blogs..and the recent interest that make Korean cookbooks easier to find.
The only difference is he uses firm pear or apple slices instead of jam or jelly.
Hi oenni..i just like to see so simple recipe…and i want to try to make it right away..but i dont have apricot preserve or apple jam, but i have pineapple jam the one that used to make a pineapple cookies, can i use that? The consistensy is thicker than apricot preserves..thanks for sharing…love you oenie
I think it will actually work! Try it with pineapple jam! 🙂
Your recipe is so similar to the kimchi that I use to purchase when I lived in Japan. There was a gentleman who “specialized” in pickle making and had a vendor stand in front of the grocery store. Even though it was very expensive, it was so and delicious and his sauce was thick and red like this… I love the fermented kimchi, this is my new found recipe. I used jalapeno peach jam that I got at the farmers market….The rice cooker is on and I know this won’t last a week in this house…THANK YOU for posting this…YUM!
Hi Sandy! Love the idea of jalapeño peach jam for this recipe! Next time I would love try, if I can get it from Sacramento farmers market when they open on March next year!! I almost can smell your house with freshly cooked rice and kimchi… ummm~!!!
At 50+, I have never tried Kimchi and this will be a first for our family. :P. We dont have a Korean market where I live so, I will have to order the red pepper flake from Amazon. I’m hoping our grocery will have the Napa cabbage too. Looks so crunchy packed with flavor good! Cannot wait to try it. I also would like to purchase an talking English Cockoo pressurized rice cooker. ;). I love watching you cook — thank you for inspiration! 😉
Wow! I really wish your first time trying kimchi turning out deliciously Eva!!! Its napa cabbage season, so hopefully you can find some good napa cabbage at your local grocery store!
I just made this and it is soooo good. I’m going to make your Korean stock and tteokbokki tomorrow and I plan to make your kimchi jjigae once the kimchi I got at the Asian market *they make theirs themselves* becomes more sour. I can’t wait. I love your recipes so much.
YAY~! I’m so glad Monique! I just made tteokbokki the other day too! hehehe Hope you enjoy all the delicious recipes at home~!
If I let the cabbage soak longer in the salt, could I keep it in the fridge for a longer time? I’m really looking forward to trying this recipe! Looks awesome!!
Not really, this kimchi will actually go bad after 10 days, (not like normal fermented kimchi) because it doesn’t have all the ingredients to ferment correctly.
Is it bad to have it soak longer, eg a little over an hour?
Recently discovered your videos and your recipes are sooo awesome! I can’t wait to try the Korean Fried Chicken. Have a great day!
You can soak longer, but remember that will make it saltier! 😉
This looks so yummy and easy! Can we use this kimchi to make kimchi fried rice?
Hello, love your recipes! I was wondering if I can use this type of kimchi for making kimchi stew, kimchi fried rice etc?
This kimchi doesn’t have sour taste to make those dishes delicious. Kimchi jjigae or kimchi fried rice needs to use sour, well fermented kimchi for the best result!
Hi SeonKyoung I really like your recipe it looks so delicious when you eat it . Can I use gojuchang instead of gochucharu ? Thanks 😊
You can, in that case just reduce the amount of apricot preserve/jam! 🙂
Can I use fig spread instead of apricot preserve?
It will do the job… but just remember fig spread might be too sweet and have the seeds texture.
This looks lovely! Can i opt out fish sauce? My husband is vegan…
you can use vegetarian fish sauce! You can purchase here! https://amzn.to/2CQxMDY
Can you add oyster to this kimchee?
You can just toss in at last! However, I recommend you to add the oyster into only the amount you will eat that day because it won’t keep it good no more than a day. (This is it fermented kimchi, it’s salad type of it- this kimchi doesn’t have enough slat to be preserved.) So the best is eaten then same day you make them.
Hi Seonkyoung! Can I use chili flakes instead of pepper flakes?
Hey!! Loving your videos! Btw can u add Gouchujang to it… We don’t have the red pepper flakes but I have the sauce… If I use it what will be the diff in the ingredients or the dish!?? Thank you!
i’m desperate to make the Kimchi-Jjigae, and of all the recipes i’ve seen, i like yours best, but there are so many ingredients i’d have a hard time locating at … Walmart. i’m a dedicated Amazon Prime shopper (hence, the gochujang and gochugaru, sweet rice flour, etc.), but the sheer AMOUNT of kimchi your recipe makes is WAY TOO MUCH for one little old person and one 1-gallon fermentation jar. then i checked out this (smaller-sized) recipe, only to read that you don’t recommend it for the Kimchi-Jiggae. what shall i do? i have to do the fermented kimchi, but i have to do the smaller amount. can you help me?
check out my vegan kimchi recipe! That one also small amount kimchi recipe that made with only 1 napa cabbage! http://seonkyounglongest.com/vegan-kimchi/
You can substitute the persimmon to apricot jam if you can’t find persimmon! Good luck Hollis!
Is this recipe spicy? What variation can I do to make this less spicy?
I’ve only ever had store bought kimchi, so I wanted to try this recipe before committing to all of the ingredients for the real deal…so delicious!
Can baby napa cabbage be used to make the kimchi?
Can I use baby napa cabbage to make the kimchi?
I’ve never tried with baby napa cabbage but it will definitely will work!