Geot Jeori Korean Fresh Kimchi Recipe Video Seonkyoung Longest

Instructions

1. Begin by preparing the napa cabbage. Cut the cabbage in half lengthwise, and then cut each half into 2-inch chunks. Place the cabbage chunks in a large bowl and sprinkle with salt. Toss well to coat the cabbage evenly. Let it sit for about 1 hour until the cabbage starts to release water.

2. In the meantime, prepare the seasoning mixture. In a separate bowl, combine the Korean red pepper flakes, fish sauce, minced garlic, minced ginger, sugar, and sesame seeds. Mix well to create a paste-like consistency.

3. After an hour, rinse the salted cabbage under cold running water to remove excess salt. Squeeze out any excess water and transfer the cabbage to a large mixing bowl.

4. Add the julienned Korean radish and chopped green onions to the bowl with the cabbage.

5. Pour the seasoning mixture over the vegetables. Using gloves, gently massage the seasoning into the vegetables, ensuring even distribution.

6. Once the vegetables are well coated, pack them tightly into a clean glass jar, pressing down to remove any air bubbles.

7. Seal the jar and allow the kimchi to ferment at room temperature for 1-2 days. After the initial fermentation, refrigerate the kimchi to continue maturing and developing its flavors.

8. Serve your Geot Jeori Korean Fresh Kimchi as a zesty side dish or a flavorful topping for rice, noodles, or sandwiches. Enjoy the burst of fresh flavors and tangy goodness with each bite!