Recipe for Baechu Geotjeori (배추 겉절이) - Fresh Cabbage Kimchi

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https://www.everybunnyeats.com/
Yield:
  • About 1 Liter (1 Quart)
Time:
  • Preparation:
  • Waiting:
HSPRS_RECIPE_SOCIAL

Ingredients

  • 1 small Napa Cabbage, about 3-4 inches in diameter, or a cabbage heart from the Simple Cabbage Kimchi (막김치 - Mak Kimchi ) recipe
  • 15-20g (2T) Kosher Salt
  • 6½g (¾T) Garlic, minced
  • 3g (½T) Ginger, minced
  • 2 medium Scallions
  • 2g (1t) Roasted Sesame Seeds (black or regular)
  • 14g (1T) Sesame Oil
  • 5-10g (1-2t) Fish Sauce
  • 15g (3T) Red Pepper Flakes
  • 2g (½t) Granulated Sugar

Procedure

  • Strip the leaves off of the cabbage. Rinse and slice lengthwise in ½-inch thickness.
  • In a medium bowl add the salt and cut leaves, and toss until the salt is well incorporated. Set aside for 1½ hours, or until the salt has brined the cabbage.
  • While the cabbage is brining, wash the scallions and cut them into lengths of 1½ inches. In a small bowl add the cut scallions and the rest of the ingredients. Mix together. Set aside.
  • Rinse the cabbage when it is done brining. Drain well. Add the seasoning mixture into the medium bowl. Mix thoroughly.
  • Taste-test and see if the kimchi needs more fish sauce or salt. It should be briny, nutty, and slightly sweet.
  • Place all of the fresh cabbage kimchi into a container. Chill for a couple hours, or eat right away!

*Bunny Wisdom*

  • Flip the cabbage halfway through the brining stage. This will help thoroughly brine the cut cabbage. You are welcome to rinse and taste a piece at this stage to see if the cabbage is salted well. The rinsed cabbage leaves should taste salty; not just on the exterior, but the inner parts of the cell walls should taste briny.
  • The sugar only adds to the natural sweetness of the cabbage heart. If you feel the need to not add any sugar, or if you need to add more sugar, do so to your liking.
  • You can make this a day ahead. I often prefer eating geotjeori the following day because this allows all of the seasoning to meld.
  • Chilling the kimchi adds to the freshness, like a salad.
  • Store in the fridge for up to a week. If you’re expecting leftovers past the one week, consider making Kimchi Stew (김치 찌개 - kimchi jjigae), Kimchi Soup (김치국 - kimchi guk), or Kimchi Fried Rice (김치 볶음밥 - kimchi bokkeumbap). Don’t throw it away!

Nutrition Facts

9 servings per recipe
Serving size half-cup (70.5g)
Amount per servingCalories
34
% Daily Value*
  • Total Fat 2g2.6%
    • Saturated Fat 0.3g1.5%
    • Trans Fat 0g
    • Unsaturated Fat 1.6g
      • Polyunsaturated Fat 0.9g
      • Monounsaturated Fat 0.7g
  • Cholesterol 0mg0%
  • Sodium 266mg11.6%
  • Total Carbohydrate 3.8g1.4%
    • Dietary Fiber 1.5g5.4%
    • Total Sugars 1.4g
  • Protein 1.2g2.4%
  • Vitamin A 69µg4.6%
  • Vitamin C 18mg30%
  • Vitamin D 0µg0%
  • Calcium 55mg5.5%
  • Iron 0mg0%
  • Potassium 202mg5.8%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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