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Baechu geotjeori is a quick, unbaked kimchi salad made by brining torn napa cabbage with salt for 1 hour, then mixing with julienned radish, onions, and a gochugaru-based sauce. It delivers crisp texture and spicy kick without fermentation.
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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.
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.
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.
Put the cabbage and other prepared vegetables into a big clean bowl. Add the sauce and mix them well together.
Serve with rice or other Korean dishes.
Written automatically by CookOS, not by the creator.
Refrigerate in an airtight container for up to 2–3 days; the salad loses crispness over time but flavors deepen.
Written automatically by CookOS, not by the creator.
About 1 hour 15 minutes total: 10–15 minutes prep, 1 hour brining with salt, 5 minutes draining and mixing with sauce.
Yes, use fine sea salt or table salt at roughly the same weight; the goal is osmosis to soften the cabbage evenly.
Geotjeori is a fresh, same-day salad with no fermentation; fermented kimchi requires days or weeks in a sealed container at cool temperature.
Keep it in an airtight container in the refrigerator for up to 2–3 days; the texture softens slightly but flavor deepens.
Yes, rinse it thoroughly in running water several times to remove excess salt, then squeeze out water so the sauce coats evenly.
