Fresh Napa Cabbage Kimchi Salad (Baechu Geotjeori)

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Fresh Napa Cabbage Kimchi Salad

I’ve been buying 2kg of Kimchi from a Korean grocery store. That usually lasts us for about one month. Now that I’m back to food blogging again, I thought I “ought to” make Kimchi myself instead of buying it. With homemade Kimchi, you get to taste it when it’s most fresh which is a great deal for my husband as he loves eating fresh Kimchi (1-2 days old). I reckon he can eat 1 cup worth of fresh Kimchi on the spot. So I decided to make fresh napa cabbage Kimchi salad (Baechu Geotjeori 배추 겉절이) to fill up my empty Kimchi jar. Though Baechu Geotjeori is normally made with an intention to consume within a day or two in a typical Korean household, if you can’t finish it all like that, just put the remainder into an air tight glass container and eat it as your normal fermented Kimchi.

Fresh napa cabbage Kimchi salad is a particularly popular companion food to Bossam (Korean steamed pork) and Kalguksu (Knife cut noodles with soup). Shall we start making some fresh Kimchi salad then?

Ingredients for 10+ servings

(Prep time:1 hour 10 mins incl. soaking time, Cooking time: Less than 5 mins)

Main ingredients

  • 820g Napa cabbage (Chinese cabbage) – About ½ of medium to large size cabbage
  • 240g White radish (Daikon radish) – About ⅓ of large size radish
  • 50g Brown onion – About ½ medium sized onion
  • 40g Spring onion
  • 2/3 cup Rock salt
  • 1 cup Water

For sauce (mix these in a small bowl)

  • ¼ cup Korean chilli powder (Gochugaru)
  • 1 Tbsp Minced garlic
  • ½ tsp Minced ginger
  • ½ Tbsp Soy sauce
  • ½ Tbsp Fish sauce – (I used Korean salted shrimp sauce/ you could also use Korean anchovy sauce instead)
  • 1½ Tbsp Sugar (I used raw sugar)
  • 1 Tbsp Sesame seeds

Steps

1. Prepare the main ingredients.

  • Rinse the outer layer of the Napa cabbage in running water. Cut the stem off. Tear the leaves into long shapes (using hands and/or knife). Alternatively you could cut the leaves into 4-5 vertical sections.
  • Rinse the radish, peel the skin and thinly slice it (Julienned).
  • Peel the onion skin, rinse then thinly slice it.
  • Rinse the spring onion and cut each stalk into 3-5 sections.

Napa cabbage for Kimchi

2. Put the torn/cut Napa cabbage in a big bowl. Add the salt and the water into the bowl and mix well with the cabbage. Put something heavy on top of the cabbage to assist saltiness getting into the cabbage. (Osmosis process) – I used a big sauce pan and water to put pressure on the cabbage. Leave the cabbage like this for about 1 hour. During this time, mix the cabbage every 20 mins so that salt water gets into the leaves evenly.

Preparing Napa cabbage for Kimchi

3. After 1 hour, drain the water off. Rinse the cabbage in running water several times and shake off the salt (if any). Tightly squeeze the cabbage to remove the water.

Salty Napa cabbage
4. Put the cabbage and other prepared vegetables into a big clean bowl. Add the sauce and mix them well together.

Kimchi seasoning
5. Serve it on a plate & enjoy!

Seasoned Kimchi

Note:

  • Koreans typically use only the softer leaves of napa cabbage (leaves with yellow edges) for Baechu Geotjeori.
  • As I explained earlier, any leftover Geotjeori Kimchi can be stored in an air tight container and consumed like fermented Kimchi. (My Geotjeori Kimchi is now one week old and it still tastes fresh!)

Fresh Kimchi in a Jar

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5.0 from 1 reviews
Fresh Napa Cabbage Kimchi Salad (Baechu Geotjeori)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side dish
Cuisine: Korean
Serves: 10
Ingredients
Main ingredients
  • 820g Napa cabbage (Chinese cabbage) - About ½ of medium to large size cabbage
  • 240g White radish (Daikon radish) - About ⅓ of large size radish
  • 50g Brown onion - About ½ medium sized onion
  • 40g Spring onion
  • ⅔ cup Rock salt
  • 1 cup Water
For sauce (mix these in a small bowl)
  • ¼ cup Korean chilli powder (Gochugaru)
  • 1 Tbsp Minced garlic
  • ½ tsp Minced ginger
  • ½ Tbsp Soy sauce
  • ½ Tbsp Fish sauce – (I used Korean salted shrimp sauce/ you could also use Korean anchovy sauce instead)
  • 1½ Tbsp Sugar (I used raw sugar)
  • 1 Tbsp Sesame seeds
Instructions
  1. Prepare the main ingredients.
    -Rinse the outer layer of the Napa cabbage in running water.
    -Cut the stem off. Tear the leaves into long shapes (using hands and/or knife). Alternatively you could cut the leaves into 4-5 vertical sections.
    -Rinse the radish, peel the skin and thinly slice it (Julienned).
    -Peel the onion skin, rinse then thinly slice it.
    -Rinse the spring onion and cut each stalk into 3-5 sections.
  2. Put the torn/cut Napa cabbage in a big bowl. Add the salt and the water into the bowl and mix well with the cabbage. Put something heavy on top of the cabbage to assist saltiness getting into the cabbage. (Osmosis process) - I used a big sauce pan and water to put pressure on the cabbage. Leave the cabbage like this for about 1 hour. During this time, mix the cabbage every 20 mins so that salt water gets into the leaves evenly.
  3. After 1 hour, drain the water off. Rinse the cabbage in running water several times and shake off the salt (if any). Tightly squeeze the cabbage to remove the water.
  4. Put the cabbage and other prepared vegetables into a big clean bowl. Add the sauce and mix them well together.
  5. Serve it on a plate & enjoy!

 

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About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Comments

  1. Hi Sue, I came across your site today and I’m so engrossed I think I need to get a quick Korean food fix very soon (like tonight). Thanks for all the clear instructions and beautiful pictures. I will definitely try making this Baechu Geotjeori soon!

  2. Sue,

    Thank you for this recipe! I have made two batches of your Kimchi salad and I love it! I am going to experiment with more vegetable variety. I will continue to explore your recipes and let you know how I like them!

    Jimmy

    • I’m so happy to hear about your successful outcome Jimmy! Yes, please try and experiment with other vegetables and let me know how you go. I would love to hear your story. :)

  3. I succeed making my first Kimchi thanks to your recipe. We enjoyed it so much esp my husband who’s a picky eater. I’m Viet but inspiring to cook both Viet and Korean food. Thanks again and please post more yummy recipe.

    • Hi Quyen, I’m so happy to hear that you and your husband enjoyed my Kimchi recipes! For sure, I will continue to post more yummy recipes. :) I hope you enjoy them all!

  4. Hi,

    I am so excited to try this recipe! I’ve been looking all over the place for a Kimchi recipe.

    I have a quick question, for the left over kimchi, after putting it into a sealed container, did you put it into the refrigerator or left it out?

    • Hi Lucy, I hope you like your Kimchi. I always keep my Kimchi in the fridge. Otherwise they age too fast for my liking! Though if you want more matured taste, you could leave it out. :>

  5. Barbara Raber says:

    Please send me new posts by e-mail

  6. I always love seeing step by step pictures of your post. It’s fun to see how you cook and prepare food. Your kimchi looks so delicious!

  7. I had some fresh kimchi salad a few weeks ago and I was a bit apprehensive as I’ve never been able to attain a palate that could accept really spicy foods. That doesn’t stop me from trying but often I feel like my lips have melted off. :)

    I think I’d love to try this recipe and adjust and use it for spiciness training. LOL

    • LOL, Kimchi is not everybody’s a cup of tea for sure. Either you like it or don’t like it. There is no in between. :D If you need any help with your spicy training, just let me know. ;)

  8. You have just made my day. We eat so much kimchi too, though I have always wanted to try and make it myself.
    Thanks for stopping by my blog too. Can’t wait to read more of your recipes.

    • Hey Lizzie, welcome to my blog. Glad to hear you eat Kimchi so much! I hope you get to try this recipe with your garden grown veggies. :D

  9. A perfect salad for all the kimchi fans! I have read about it recently in a Korean cookery book, but now seeing your beautiful photos, I am even more motivated to try it.
    You have just reminded me I have a small leftover jar of my kimchi in the fridge… it must be 2 months old. I’m even afraid to open it ;-) It will be an interesting experiment!

  10. LOVE it! I made so much over the winter and it was really good. Great recipe, Sue and yummy pics!

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