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Baechu-geotjeori is a crunchy, unfermented kimchi made with salted napa cabbage, gochugaru, and umami-rich fish sauce and shrimp paste, ready to eat in under 1 hour. It delivers the spicy, tangy, savory punch of traditional kimchi without days of fermentation.
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Cut napa cabbage into bite sized pieces. Add course salt and water and mix well.
Place a plate over the cabbage to keep them covered in water and rest for 30 minutes.
Check that the cabbage is ready. It should be ready if you can bend a piece of the stem part without breaking it. If it breaks, let it sit for a little longer.
Rinse this around two to three times to draw all the salty flavor. Then, squeeze out all the water.
In a bowl, mix together Korean red chili flakes, garlic, plum extract, fish sauce, sugar, and shrimp paste.
Add the paste, green onions, and chives into the bowl of napa cabbage.
Gently massage the paste into the leaves.
Top with sesame seeds and serve.
Written automatically by CookOS, not by the creator.
Refrigerate in an airtight container for up to 1 week; serve cold straight from the fridge to maintain crunch and freshness.
Written automatically by CookOS, not by the creator.
Fish sauce and saeujeot add essential umami depth to fresh kimchi. If avoiding animal products, substitute with soy sauce or miso, though the flavor profile will shift slightly.
The stem should bend without breaking after 30 minutes. If it snaps, let it sit longer until it becomes pliable, indicating the salt has softened the fibers sufficiently.
Rinsing 2–3 times removes excess salt so the kimchi is flavorful, not salty. Squeeze out all water after rinsing to prevent dilution of the paste when mixed.
Refrigerate in an airtight container for up to 1 week. Unlike fermented kimchi, it won't develop sour notes and remains fresh and crunchy.
Yes. Scale all ingredients proportionally, but allow the full 30 minutes for salting even if doubling, as this depends on cabbage mass, not quantity.
