Geotjeori Kimchi (Fresh Napa Cabbage Kimchi)

Not all kimchi needs to be fermented for a long time, some can be eaten right away, like geotjeori kimchi. Maybe you've never noticed this, but you might have seen this type of kimchi just as often as baechu kimchi. This kimchi is made with the same ingredients as baechu kimchi, but it is eaten "freshly" right after being mixed, therefore people also call it "fresh kimchi".

Since geotjeori kimchi won't be fermented, you can add sugar, corn syrup, or rice syrup to the mixture to give the kimchi a sweeter flavor. When making this kimchi, Korean use smaller and thinner cabbage leaves, cut them into small pieces before mixe them, because that way they will absorb the mixture faster. The kimchi can be stored for up to a week in the fridge but is ideally eaten fresh.

Many people love geotjeori kimchi because of how easy it is to make, and also because it is a perfect salad for the summer. Korean usually eat them on hot summer days with main dishes like noodle soups, Korean barbecues, oysters, and hot boiled pork. Take a look at the video we have below, and don't be afraid to make yourself some geotjeori kimchi at home whenever you crave something spicy and crunchy!