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Fresh Kimchi (geotjeori)
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4.63 from 27 votes

Fresh Kimchi (Geotjeori)


  • 1 Baby Napa Cabbage (800-1000 grams)
  • 5 Stalks Green Onion
  • 1.5 Tablespoons Minced Garlic
  • ½ teaspoon Minced Ginger
  • ¾ Cup Gochugaru (Korean Red Chili Flakes)
  • 2 Tablespoons Saeujeot (Korean Salted Shrimp) (Or Substitute with ½ Tablespoon of Salt)
  • ¼ Cup Korean Anchovy Fish Sauce
  • 3 Tablespoons Maesil (Korean Plum Extract Syrup)
  • 5 pinches of Sugar


Prep Cabbage

  • Take off each leaf from the baby Napa Cabbage. Then rinse and clean the leaves in water to remove any residual dirt.
  • Tear each cabbage leaf into smaller pieces (reference video). Place the pieces into a large mixing bowl (place into the biggest mixing bowl you have)
  • Then wash 5 stalks of green onion and cut it into finger-length pieces. Place them into the bowl as well

Add Marinade to the Leaves

  • Now, lets add the marinade ingredients into the bowl: Add Minced Garlic (1.5 Tablespoons), Minced Ginger (½ teaspoon), Gochugaru (¾ cup), Saeujeot - Korean Salted Shrimp (2 Tablespoons), Anchovy Fish Sauce (¼ cup), Maesil (3 Tablespoons).
  • Put on a pair of gloves and give it a good mix. After you toss it a few times, add in 5 pinches of Sugar (Don't forget!)
  • Continue to toss it and mix it until it turns redder and redder. Keep your eye out for any clumps of chili pepper - mix them evenly onto the leaves. Keep tossing it!
  • After a good amount of tossing, the color will look vibrant red. Now, sample a piece of the Kimchi. Feel free to add in a few more pinches of sugar if you'd like.
  • Now move the Kimchi to a Tupperware container. And chill it down in the refrigerator.
  • When the Kimchi is cold, it's ready to eat. Place some onto a plate and garnish with a few shakes of Sesame Seeds. Then serve with a bowl of hot rice - Bon Appetit!